White Chocolate Cake

Are you ready for an absolutely wonderful recipe?



My sweet friend,Wilma Manus, sent me an old Southern Living magazine.

When you first look at the recipe, you will think it to be super difficult.  It's not.

I served this at my Spring Open House.  Every one loved it and some of you asked me for the recipe.

Well, here it is. The March 1994 Southern Living calls it Cameo Cake.

Cameo Cake

1 1/2 cups butter

3/4 cup of water

1 four ounce bar white chocolate, broken into pieces

1 1/2 cups buttermilk

4 large eggs, lightly beaten

1 1/2 teaspoons vanilla extract

3 1/2 cups all-purpose flour, divided

1 cup chopped pecans, toasted

2 1/4 cups sugar

1 1/2 teaspoons baking soda

White Chocolate-Cream Cheese Frosting

Combine butter and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally.  Remove from heat.  Add white chocolate, stirring until chocolate melts.  Stir in buttermilk, eggs , and vanilla; set aside.

Combine 1/2 cup flour and pecans, stirring to coat; set aside.

Combine 3 cups flour, sugar, and soda in a large mixing bowl; gradually stir in white chocolate mixture.  Fold in  pecan mixture.  (Batter will be thin.)  Pour into 3 greased and floured 9-inch round cake pans.

Bake at 350 degrees for 20 to 25 minutes or until a wooden tooth pick inserted in center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. 

( It may just be me or maybe it's my oven, but I can never bake anything at 350 degrees without burning it.  I usually bake at no more than 300 degrees, some times a little less.)

Spread White Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.  Store in refrigerator.  Garnish, if desired with pecans or white chocolate curls.  Yield: one 3 layer cake.

White Chocolate-Cream Cheese Frosting

1 four ounce bar white chocolate

1 eight ounce package cream cheese, softened
1 three ounce package cream cheese, softened
1/3 cup butter, softened
6 1/2 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Melt white chocolate in a heavy saucepan over low heat, (I melted mine in the microwave in thirty second intervals) stirring constantly.  Remove from heat; cool 10 minutes, stirring occasionally.

Beat cream cheese and butter at medium speed with an electric mixer until creamy.  Gradually add white chocolate, beating constantly until blended.  Gradually add powdered sugar, beating until smooth.  Stir in vanilla.  Yield: about 5 cups.

Now, if you were here last Saturday for the open house, and if you tried some of this cake, and if you want it to be exactly like mine, then instead of adding vanilla extract to the cake batter, you close your eyes and accidentally pick up the coconut extract instead of the vanilla and add that to the cake batter instead.  Things happen.  What can I say?  Everyone thought it was great.  Next time, I'm going to use vanilla.

This recipe makes a fabulous super tall recipe that wouldn't fit under any glass cake cover that I have (and believe me, I have several.) 

Hope you enjoy the recipe
See you soon,
Tommye

I am linking back to Sweet as Sugar Cookies for Sweets for a Saturday at

http://sweet-as-sugar-cookies.blogspot.com/2011/04/sweets-for-saturday-14_22.html