Blackberry Velvet Cake With Cream Cheese Icing
photo by r3dshift
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 170.09 g white chocolate
- 177.48 ml butter, softened
- 354.88 ml sugar
- 6 eggs
- 3.69 ml almond extract
- 591.47 ml flour
- 2.46 ml salt
- 236.59 ml pecans, chopped
- 709.77-946.36 ml blackberries
- 793.78 g cream cheese, softened
- 591.47 ml confectioners' sugar, sifted
- 4.92 ml vanilla
directions
- Preheat the oven to 350 degrees.
- Line a 17 1/2" x 11 1/2" jelly roll pan with foil or parchment and butter lightly.
- Melt the white chocolate in a double boiler.
- Beat the butter in a large bowl until creamy.
- Gradually add in sugar, then eggs one at a time.
- Add in the chocolate and almond extract.
- Sift the flour and salt together.
- Gradually add into the batter.
- Fold in pecans and blackberries.
- Spread in the jelly roll pan and bake for 25-30 minutes.
- When done, turn the cake out and peel off the foil or parchment.
- Cool and spread with the cream cheese icing.
- Cream Cheese Icing: Combine the cream cheese, confectioners sugar and vanilla.
- Beat until smooth and ice cooled cake.
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RECIPE SUBMITTED BY
Dreamgoddess
United States