White Chocolate Sheet Cake with White Chocolate Frosting

By brownbox

Ingredients

• 3 oz white chocolate baking bars or squares, chopped
• 2 tablespoons whipping cream
• 1 box Betty Crocker® SuperMoist® white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 3 eggs
• 3 oz white chocolate baking bars or squares, chopped
• 3 tablespoons whipping cream
• 1/2 cup butter or margarine, softened
• 3 cups powdered sugar
• 1/2 cup chopped pecans, toasted if desired

Details

Servings 1
Cooking time 120mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.

2
In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.

3
In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

4
Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

5
In small microwavable bowl, microwave 3 oz white chocolate and 3 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.

6
In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth. Spread frosting over cake; sprinkle with pecans. Store loosely covered.