Recipe: Cameo Cake with White Chocolate Cream Cheese Frosting for Annie

Here is more or less the recipe suggested by dearest Chiqui. Hope you will like it!

CAMEO CAKE

FOR THE CAKE:
1 1/2 cups butter
3/4 cup water
4 oz white chocolate, chopped
1 1/2 cups buttermilk
4 large eggs, lightly beaten
1 1/2 tsp vanilla extract
3 1/2 cups all-purpose flour, divided
1 cup chopped pecans, toasted
2 1/4 cups sugar
1 1/2 tsp baking soda
FOR THE WHITE CHOCOLATE CREAM CHEESE FROSTING:
4 oz white chocolate, chopped
11 oz cream cheese, softened
1/3 c butter, softened
6 1/2 cups sifted powdered sugar
1 1/2 tsp vanilla extract
1 Tbsp bourbon (optional

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.

Bring butter and water to a boil in a medium saucepan. Remove from heat and add chocolate. Stir until chocolate melts. Add in buttermilk, eggs, and vanilla. Set aside.

Toss 1/2 cup flour with toasted pecans to coat. Set aside.

Whisk or sift together remaining flour, sugar, and baking soda in a large mixing bowl. Gradually add white chocolate mixture, stirring just until combined. Fold in pecans. (Batter will be thin). Pour into pans.

Bake for 20 to 25 minutes or until a toothpick comes out clean. Cool cakes on wire rack 10 minutes before removing from pans. Cool completely on wire rack.

TO MAKE THE FROSTING:
Melt white chocolate in a large bowl set over a pan of barely simmering water. Stir frequently and remove from heat while there are still a few chunks left. Residual heat will melt the remaining bits. Cool 10 minutes, stirring occasionally.

Beat the cream cheese and butter together with an electric mixer until creamy and smooth. Gradually add the melted white chocolate, beating constantly. Slowly add powdered sugar and beat until smooth. Stir in vanilla and bourbon (if using).

TO ASSEMBLE:
Spread frosting between cake layers and on top and sides of cake. Garnish as desired. Store in refrigerator.

Yield: 8 cups cake batter
Servings: 12 as a dessert
Source: jgarner53