Buttered Pecan Cake

by Merci
from Virtuous Daughters, August 2013~Volume 13, Number 5

• 6 oz. white chocolate, chopped
• 1/2 c. boiling water
• 1 c. butter, softened
• 1 1/2 c. sugar
• 4 large eggs, separated
• 1 tsp. vanilla extract
• 1 c. buttermilk
• 1 tsp. baking soda
• 3 c. sifted cake flour
• Garnish: toasted pecan halves

 
Prepare frosting (see recipe below); cover and chill. Place white chocolate in a bowl. Pour boiling water over white chocolate; stir until smooth. Set aside and let cool. Grease 3 (9”) round cake pans; line with wax paper. Grease and flour wax paper. Set aside.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition until blended. Stir in white chocolate and vanilla. Combine buttermilk and soda. Add flour to butter mixture alternately with buttermilk mixture, beginning and ending with flour. Mix at low speed after each addition until blended. Beat egg whites at high speed until stiff peaks form. Gently fold into batter. Pour batter into prepared pans.

Bake at 350 for 20-22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely on wire racks. Spread Buttered Pecan Frosting between layers and on top and sides of cake. Garnish, if desired. Store cake in refrigerator.
 

Buttered Pecan Frosting

• 2 T. butter
• 1 1/4 c. coarsely chopped pecans
• 1 (8 oz.) pkg. cream cheese, softened
• 1 (3 oz.) pkg. Cream cheese, softened
• 1/2 c. butter, softened
• 1 (16 oz.) pkg. powdered sugar
• 2 T. vanilla extract

 
Melt 2 T. butter in larger skillet over medium heat. Add pecans and cook, stirring constantly, 10 minutes or until pecans are toasted. Remove from heat. Cool completely. Beat cream cheese and 1/2 cup butter at medium speed with an electric mixer until creamy. Gradually add sugar; beat until light and fluffy. Stir in buttered pecans and vanilla. Cover and chill at least 1 hour.