This is one of my all-time favorite cakes, easy to make and incredibly delicious. It's won me more marriage proposals than any other cake I've ever made, from both men and women! Even if you're not a white chocolate fan you will love this cake. I like to fill it with fresh strawberries, blueberries, or raspberries when they're in season. --CM
1 1/2 cups butter
3/4 cup water
4 oz. white chocolate, broken into pieces
1 1/2 cups buttermilk
4 large eggs, lightly beaten
1 1/2 tsp. vanilla
3 1/2 cups flour (all-purpose is OK)
1 cup chopped, toasted pecans
2 1/4 cups sugar
1 1/2 tsp. baking soda
Grease and flour three 9-inch cake pans.
Preheat oven to 350°F.
Combine butter and water in a medium saucepan. Bring to a boil, stirring occasionally. remove from heat. Add white chocolate, stirring until it melts. Stir in buttermilk, eggs, and vanilla. Set aside.
Combine 1/2 cup of the flour with the pecans. Set aside.
Combine remaining 3 cups flour, sugar and baking soda in a large bowl. Gradually stir in white chocolate mixture. Fold in pecan mixture.
Divide batter among prepared pans and bake for 25 to 30 minutes. When cool, fill and frost with white chocolate cream cheese frosting (add fresh raspberries, blueberries, or sliced strawberries to filling to make this cake extra decadent). Decorate with white chocolate shavings, additional pecans, and/or whole berries.
White Chocolate Cream Cheese Frosting:
4 oz. white chocolate
11 oz. cream cheese, softened
1/3 cup butter, softened
6 1/2 cups powdered sugar
1 1/2 teaspoons vanilly extract
Melt white chocolate (in microwave or double boiler). Set aside to cool 10 minutes.
Meanwhile, get out your mixer and beat the cream cheese and butter until creamy. Gradually add white chocolate, beating constantly until well blended. Gradually add powdered sugar, beating until smooth. Stir in vanilla.