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Cameo Cake |
"This high-quality white chocolate cake recipe uses buttermilk, white chocolate, and pecans for the cake frosted with a cream cheese and white chocolate frosting."
Ingredients :
- 1 half cups butter
- 3/four cup water
- 3/four cup white chocolate chips
- 1 1/2 cups buttermilk
- four egg, overwhelmed
- 1 half of teaspoons vanilla extract
- three half cups all-cause flour
- 1 cup chopped toasted pecans
- 2 1/four cups white sugar
- 1 half of teaspoons baking soda
- four (1 ounce) squares white chocolate, melted
- 1 (8 ounce) package deal cream cheese, softened
- 1 (three ounce) package cream cheese, softened
- 1/three cup butter, softened
- 6 1/2 cups confectioners' sugar
- 1 half of teaspoons vanilla extract
Instructions :
Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 tiers F (175 tiers C). Grease and flour three 8 or nine inch round cake pans. Stir together 3 cups flour, white sugar, and soda. Set apart.
- Combine 1 half of cup butter and water in a medium saucepan. Bring to a boil over medium warmth, stirring occasionally. Remove from warmness, and upload four oz white chocolate. Stir until chocolate melts. Stir in buttermilk, eggs, and 1 half of teaspoons vanilla. Gradually stir in flour mixture; batter can be thin. Dredge pecans in half cup flour, and fold into batter. Pour into prepared pans.
- Bake for 20 to 25 minute. Cool layers in pans for 10 mins. Remove from pans, and cool absolutely on twine racks.
- To make the frosting: Beat together both programs of cream cheese and 1/three cup butter till creamy. Blend in melted and cooled white chocolate. Mix in confectioner's sugar and 1 1/2 teaspoons vanilla. Frost among layers, and on pinnacle and facets of cake. Sprinkle with additional pecans if desired.
Notes :
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