Butter Pecan Cake

By Susan52

Ingredients

• 1 (6-ounce) package white chocolate baking squares, chopped
• 1/2 cup boiling water
• 2 1/2 sticks butter, softened and divided
• 1 1/2 cups sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 teaspoon baking soda
• 3 cups all-purpose flour
• 1 1/4 cups chopped pecans
• 2 (16-ounce) containers cream cheese frosting

Details

Servings 8
Preparation time 20mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray. In a medium bowl, combine white chocolate and boiling water; stir until smooth. Set aside to cool.

In a large bowl, beat 2 sticks butter and sugar until creamy. Beat in egg yolks one at a time. Stir in white chocolate mixture and vanilla until thoroughly mixed. In a small bowl, combine buttermilk and baking soda. Slowly beat buttermilk mixture and flour into chocolate mixture, until well blended. In a medium bowl, beat egg whites until stiff peaks form; gently fold into batter.

Pour batter into cake pans. Bake for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then remove to wire racks to cool completely.

Meanwhile, in a small skillet over medium heat, melt remaining butter; stir in pecans. Cook 6-8 minutes, or until toasted and lightly browned, stirring occasionally. Let cool.

In a medium bowl, combine frosting and buttered nuts; mix well. Place one cake layer on a platter and spread with frosting. Place second cake layer on top, and frost sides and top of cake.