Cameo Cake

Ingredients

• Servings: 1
• 1 1/2 cups butter
• 3/4 cup water
• 3/4 cup white chocolate chips
• 1 1/2 cups buttermilk
• 4 egg, beaten
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 cup chopped toasted pecans
• 2 1/4 cups white sugar
• 1 1/2 teaspoons baking soda
• 4 (1 ounce) squares white chocolate, melted
• 1 (8 ounce) package cream cheese, softened
• 1 (3 ounce) package cream cheese, softened
• 1/3 cup butter, softened
• 6 1/2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease and flour three 8 or 9 inch round cake pans. stir together 3 cups flour, white sugar, and soda. set aside.
• combine 1 1/2 cup butter and water in a medium saucepan. bring to a boil over medium heat, stirring occasionally. remove from heat, and add 4 ounces white chocolate. stir until chocolate melts. stir in buttermilk, eggs, and 1 1/2 teaspoons vanilla. gradually stir in flour mixture; batter will be thin. dredge pecans in 1/2 cup flour, and fold into batter. pour into prepared pans.
• bake for 20 to 25 minute. cool layers in pans for 10 minutes. remove from pans, and cool completely on wire racks.
• to make the frosting: beat together both packages of cream cheese and 1/3 cup butter until creamy. blend in melted and cooled white chocolate. mix in confectioner's sugar and 1 1/2 teaspoons vanilla. frost between layers, and on top and sides of cake. sprinkle with additional pecans if desired.