INGREDIENTS:
FOR THE FROSTING:
- 2 tablespoons unsalted butter
- 1 & 1/4 cups coarsely chopped pecans
- 11 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 16 ounces confectioners’ sugar
- 2 teaspoons vanilla extract
FOR THE CAKE:
- 6 ounces white chocolate, chopped
- 1/2 cup boiling water
- 1 cup unsalted butter, softened
- 1 & 1/2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 3 cups sifted cake flour
- toasted pecan halves for garnishing, if desired
DIRECTIONS:
TO MAKE THE FROSTING:
- Melt 2 tablespoons butter in a large skillet. Add the pecans and cook over medium heat, stirring occasionally, until toasted – about 10 minutes. Remove from heat and cool completely.
- Using an electric mixer on medium speed, beat the cream cheese and 1/2 cup butter until creamy. Gradually add the sugar. Beat until light and fluffy. Stir in the buttered pecans and vanilla. Cover and chill at least 1 hour.
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