Cameo Cake with White Chocolate Frosting
This is a beautiful cake and worth the special effort.
3 plus
½ cups all-purpose flour
1 cup chopped toasted pecans
2¼ cups granulated sugar
1½ teaspoons baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter (no substitutes)
¾ cup water
4 ounces white chocolate squares, coarsely chopped
1½ cups buttermilk
4 large eggs, lightly beaten
1½ teaspoons vanilla extract
FROSTING
4 ounces white chocolate squares, coarsely chopped
1 (8-ounce) plus
1 (3-ounce) packages cream cheese, softened
5 tablespoons unsalted butter or margarine, cut up
3 cups confectioners’ sugar, sifted
1½ teaspoons vanilla extract
Chopped toasted pecans for garnish (optional)
Preheat the oven to 350°. Grease and lightly flour three 9-inch round cake pans. Line the bottoms with wax paper. In a small bowl combine ½ cup of the flour with the pecans. In a large bowl combine the remaining 3 cups flour, the granulated sugar, baking soda, and salt. In a saucepan on medium heat bring the butter and water to a boil, stirring occasionally, until the butter melts. Remove from the heat and stir in the white chocolate until it is melted. Stir in the buttermilk, eggs, and vanilla until blended. Gradually whisk the white chocolate mixture into the dry ingredients until the mixture is smooth. Fold in the pecan mixture. Pour into the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cakes comes out clean. Remove from the oven and cool in the pans on wire racks for 10 minutes. Remove from the pans and place the cakes on the racks to cool completely.
For the frosting, microwave the white chocolate in a small microwavable bowl on high for 1½ minutes until it is almost melted. Stir until it is smooth. Cool slightly for 10 minutes. While the chocolate is cooling, in a large mixing bowl with an electric mixer beat the cream cheese and butter until light and fluffy. Beat in the melted chocolate. Gradually add the confectioners’ sugar and the vanilla. Beat, scraping down the sides of the bowl with a rubber spatula, until the frosting is completely smooth. Refrigerate for 1 hour until the frosting is firm and spreadable. Frost between the layers and on the top and sides of the cake. Garnish with the chopped pecans. Cover the cake loosely and refrigerate 6 to 8 hours or overnight.
YIELD: 1 (9-INCH) THREE-LAYER CAKE