Cameo Cake

This wonderful white chocolate cake recipe uses buttermilk, white chocolate, and pecans for the cake frosted with a cream cheese and white chocolate frosting.

• Calories: 1100 Calories

Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons vanilla extract
• ⅓ cup butter, softened
• 1 (3 ounce) package cream cheese, softened
• 1 (8 ounce) package cream cheese, softened
• 1 ½ cups butter
• 1 ½ teaspoons baking soda
• 2 ¼ cups white sugar
• ¾ cup water
• 1 ½ cups buttermilk
• ¾ cup white chocolate chips
• 4 (1 ounce) squares white chocolate, melted
• 1 cup chopped toasted pecans
• 4 egg, beaten
• 6 ½ cups confectioners' sugar

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans. Stir together 3 cups flour, white sugar, and soda. Set aside.

Step 2

Combine 1 1/2 cup butter and water in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat, and add 4 ounces white chocolate. Stir until chocolate melts. Stir in buttermilk, eggs, and 1 1/2 teaspoons vanilla. Gradually stir in flour mixture; batter will be thin. Dredge pecans in 1/2 cup flour, and fold into batter. Pour into prepared pans.

Step 3

Bake for 20 to 25 minute. Cool layers in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Step 4

To make the frosting: Beat together both packages of cream cheese and 1/3 cup butter until creamy. Blend in melted and cooled white chocolate. Mix in confectioner's sugar and 1 1/2 teaspoons vanilla. Frost between layers, and on top and sides of cake. Sprinkle with additional pecans if desired.