Blackberry Velvet Cake With Cream Cheese Frosting |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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BLACKBERRY VELVET CAKE WITH CREAM CHEESE FROSTING This recipe came from an estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987. Ingredients:
6 ounces white chocolate |
2-1/2 cups flour |
12 tablespoons softened butter |
1/2 teaspoon salt |
1-1/2 cups sugar |
1 cup chopped pecans |
6 eggs |
4 cups blackberries |
3/4 teaspoon almond extract |
frosting |
8 ounce package cream cheese |
1 stick butter |
1 cup chopped pecans |
1 box powdered sugar |
1 teaspoon vanilla |
Directions:
1. Line a jelly roll pan with foil and butter lightly.
2. Melt white chocolate in a double boiler over simmering water until smooth.
3. In a large bowl beat butter until creamy.
4. Gradually beat in sugar then beat in eggs one at a time.
5. Beat in white chocolate and almond extract.
6. Sift together flour and salt then gradually beat into batter.
7. Fold in pecans then berries and spread in prepared pan.
8. Bake at 350 for 30 minutes.
9. When done turn upside down on a clean dish towel and cool.
10. Frost with cream cheese icing.
11. To make icing combine all ingredients with a mixer until smooth.
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