cameo cake with white chocolate frosting

Name: Cameo Cake With White Chocolate Frosting
Prep time: 40 min
Cook time: 35 min
Yield: 16
Cuisine: American
Ingredients: 3 1/2 cup(s) all purpose flour, divided; 1 cup(s) chopped toasted pecans; 2 1/4 cup(s) sugar; 1 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 cup(s) butter, cut up; 3/4 cup(s) water; 4 pound(s) ounces white chocolate squares, coarsely chopped; 1 1/2 cup(s) buttermilk; 4 - eggs; 1 1/2 teaspoon(s) vanilla extract; FOR WHITE CHOCOLATE FROSTING; 4 - ounces white chocolate squares, coarsely chopped; 1 package(s) 8 ounces plus 1 3 ounce packer cream cheese, softened; 5 tablespoon(s) butter, cut up; 3 cup(s) powdered sugar; 1 1/2 teaspoon(s) vanilla extract; - chopped toasted pecans, for garnish

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 16 serving(s)

prep time 40 Min

cook time 35 Min

method Bake

Ingredients For cameo cake with white chocolate frosting

3 1/2 c

all purpose flour, divided
1 c

chopped toasted pecans
2 1/4 c

sugar
1 1/2 tsp

baking soda
1/2 tsp

salt
1 c

butter, cut up
3/4 c

water
4 lb

ounces white chocolate squares, coarsely chopped
1 1/2 c

buttermilk
4

eggs
1 1/2 tsp

vanilla extract
FOR WHITE CHOCOLATE FROSTING
4

ounces white chocolate squares, coarsely chopped
1 pkg

8 ounces plus 1 3 ounce packer cream cheese, softened
5 Tbsp

butter, cut up
3 c

powdered sugar
1 1/2 tsp

vanilla extract
chopped toasted pecans, for garnish

How To Make cameo cake with white chocolate frosting

1
Heat oven to 350. Grease and lightly flour three 9 inch round cake pans; tap out excess flour. Line bottoms with wax paper.

2
Make cake: Combine 1/2 cup flour and pecans in small bowl. Combine remaining 3 cups flour, granulated sugar, baking soda, and salt in large bowl. Set both aside.
3
Bring butter and water to boil in medium saucepan, stirring occasionally, until butter melts. Remove from heat; stir in chocolate until melted. Stir in buttermilk, eggs, and vanilla until blended. Gradually whisk chocolate mixture into dry ingredients until smooth; fold in pecan mixture. Pour into prepared pans. Bake 30-35 minutes, until toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes.
4
Make white chocolate frosting: Microwave chocolate in small microwaveable bowl on High 1 1/2 minutes until almost melted; stir until smooth. Cool slightly 10 minutes. Meanwhile, beat cream cheese and butter in large mixer bowl at medium high speed until light and fluffy. Beat in melted chocolate. Gradually add powdered sugar and vanilla; beat, scraping down sides of bowl with rubber spatula, until frosting is completely smooth. Refrigerate 1 hour until frosting is firm and spreadable.
5
Place 1 cake layer on serving plate and spread top with 3/4 cup frosting. Top with second layer and another 3/4 cup frosting. Top with third layer and spread top and sides with remaining frosting. Garnish with chopped pecans around the edge, if desired. Cover cake loosely and refrigerate overnight.
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