Blackberry Velvet Cake Recipe 6 oz. white chocolate 12 T. softened butter 1 1/2 C. sugar 6 eggs 3/4 t. almond extract 2 1/2 C. flour 1/2 t. salt 1 C. chopped pecans 3 or 4 C. blackberries Cream cheese icing (recipe follows) Line a 17 1/2 x 11 1/2-inch jelly roll pan with foil and butter lightly. Melt white chocolate in a double boiler over simmering water until smooth. In a large bowl, beat butter until creamy. Gradually beat in sugar, then beat in eggs one at a time. Beat in white chocolate and almond extract. Sift together flour and salt. Gradually beat into batter. Fold in pecans, then blackberries. Spread in prepared pan. Bake at 350°F. for 25 to 30 minutes. When done, turn upside-down on a clean dish towel and peel off foil. Cool. Spread with cream cheese icing. Cream Cheese Icing 28-oz. packages cream cheese, softened 2 1/2 C. sifted confectioners' sugar 1 t. vanilla Combine ingredients and beat until smooth.
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