Close
Ingredients
| white chocolate: 6 oz |
| salted butter: 12 Tbl (softened) |
| granulated sugar: 1 1/2 cups |
| eggs: 6 |
| almond extract: 3/4 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| salt: 1/2 tsp |
| pecans: 1 cup (chopped) |
| blackberries: 4 cups |
| cream cheese: 28 oz (softened) |
| powdered sugar (unsifted): 2 1/2 cups (sifted) |
| vanilla extract: 1 tsp |
Blackberry Velvet Cake With Cream Cheese Icing
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
9 serving(s)
Tags
- Preheat the oven to 350 degrees.
- Line a 17 1/2" x 11 1/2" jelly roll pan with foil or parchment and butter lightly.
- Melt the white chocolate in a double boiler.
- Beat the butter in a large bowl until creamy.
- Gradually add in sugar, then eggs one at a time.
- Add in the chocolate and almond extract.
- Sift the flour and salt together.
- Gradually add into the batter.
- Fold in pecans and blackberries.
- Spread in the jelly roll pan and bake for 25-30 minutes.
- When done, turn the cake out and peel off the foil or parchment.
- Cool and spread with the cream cheese icing.
- Cream Cheese Icing: Combine the cream cheese, confectioners sugar and vanilla.
- Beat until smooth and ice cooled cake.