Thursday, March 4, 2010

Momma's Cameo Cake

I learned this recipe when I was a very young bride. It is unique. I have never seen it printed anywhere else. I am quite convinced that this is what the New Testament calls Manna...of course, I've said that about Krispy Kreme Donuts too. Well, I'm sure it was one or the other. You can't go wrong with White Chocolate, Toasted Pecans and Cream can you? It is sweet, but not sickeningly so, and wonderful with coffee! This is not a beginner-level recipe. If you have baking experience, you'll be fine. If you haven't done a lot of baking yet, you may want to get your feet wet with some easier recipes first. But, please come back to this one. You won't regret it. You know...any recipe with "Momma" in the name has to be good!

Momma's Cameo Cake

1 1/2 C. Butter, room temperature
3/4 C. Water
4 oz. White Chocolate, broken up (the real stuff)
1 1/2 C. Buttermilk
4 Large Eggs, lightly beaten
1 1/2 tsp. Vanilla
3 1/2 C. All-Purpose Flour, divided
1 C. Chopped Pecans, toasted
2 1/4 C. Sugar
1 1/2 tsp. Baking Soda

Preheat oven to 350°. Grease and flour 3 9-inch pans (or use Baker's Joy).

Toast pecans in a small fry pan at medium heat, stirring frequently, until they smell wonderful and nutty.

Combine butter and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat. Add white chocolate and stir until chocolate melts. Set Aside.

Combine pecans with 1/2 C. flour and stir to coat (this keeps the pecans from sinking to the bottom while baking.)

Combine remaining 3 C. flour, sugar and baking soda in a large mixing bowl. Set Aside.

To your white chocolate mixture, add buttermilk, eggs and vanilla. Stir to combine.

Gradually add white chocolate mixture to flour mixture, stirring until combined. Fold in pecans. Batter will be thin. Divide equally between prepared cake pans. Bake for 20-25 minutes or until a toothpick comes out clean.

Cool in pans on wire racks for 10 minutes, then turn out onto racks and allow to cool completely. Prepare Frosting.

Cameo Frosting

4 oz. White Chocolate (again, the real thing)
2 8 oz. Blocks Cream Cheese, room temperature
1/3 C. Butter, room temperature
6 1/2 C. Sifted Powdered Sugar
1 1/2 tsp. Vanilla
1 C. pecans, toasted

Toast pecans again, as above.

Melt white chocolate in heavy saucepan over low heat, stirring constantly. Remove from heat and cool for 10 minutes, stir occasionally.

Beat cream cheese and butter with a mixer until creamy.

Gradually add white chocolate, beat until blended.

Gradually add powdered sugar, beating between additions until smooth.

Stir in vanilla and cooled pecans.

Frost cooled cake.

Try not to eat any for about 5 minutes...I dare ya!

This post is linked to the Ultimate Recipe Swap over at Life As Mom.

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