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Blackberry Velvet Cake Recipe
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Blackberry Velvet Cake Recipe  

6 oz. white chocolate
12 T. softened butter
1 1/2 C. sugar
6 eggs
3/4 t. almond extract
2 1/2 C. flour
1/2 t. salt
1 C. chopped pecans
3 or 4 C. blackberries
Cream cheese icing (recipe follows)

Line a 17 1/2 x 11 1/2-inch jelly roll pan with foil and butter lightly.

Melt white chocolate in a double boiler over simmering water until smooth.

In a large bowl, beat butter until creamy. Gradually beat in sugar, then beat in eggs one at a time. Beat in white chocolate and almond extract.

Sift together flour and salt. Gradually beat into batter. Fold in pecans, then blackberries. Spread in prepared pan. Bake at 350�F. for 25 to 30 minutes. When done, turn upside-down on a clean dish towel and peel off foil. Cool. Spread with cream cheese icing.

Cream Cheese Icing
28-oz. packages cream cheese, softened
2 1/2 C. sifted confectioners' sugar
1 t. vanilla

Combine ingredients and beat until smooth.


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