Ingredients
1 cup butter, softened2 cups sugar4 ounces white baking chocolate, melted and cooled4 large eggs1-1/2 teaspoons clear vanilla extract3 cups all-purpose flour1 teaspoon baking soda1 cup buttermilk1/2 cup water1/2 cup chopped pecans, toastedFROSTING:11 ounces cream cheese, softened1/3 cup butter, softened4 ounces white baking chocolate, melted and cooled1-1/2 teaspoons clear vanilla extract6-1/2 cups confectioners’ sugarChocolate curls
Preparation
Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans.
Bake at 350° for 23-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store in the refrigerator.
