BUTTER PECAN CAKE

INGREDIENTS:

FOR THE FROSTING:

• 2 tablespoons unsalted butter
• 1 & 1/4 cups coarsely chopped pecans
• 11 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 16 ounces confectioners’ sugar
• 2 teaspoons vanilla extract

FOR THE CAKE:

• 6 ounces white chocolate, chopped
• 1/2 cup boiling water
• 1 cup unsalted butter, softened
• 1 & 1/2 cups granulated sugar
• 4 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 teaspoon baking soda
• 3 cups sifted cake flour
• toasted pecan halves for garnishing, if desired

DIRECTIONS:

TO MAKE THE FROSTING:

1. Melt 2 tablespoons butter in a large skillet. Add the pecans and cook over medium heat, stirring occasionally, until toasted – about 10 minutes. Remove from heat and cool completely.
2. Using an electric mixer on medium speed, beat the cream cheese and 1/2 cup butter until creamy. Gradually add the sugar. Beat until light and fluffy. Stir in the buttered pecans and vanilla. Cover and chill at least 1 hour.
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Full Directions : Click Here

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