3
oz white chocolate baking bars or squares, chopped
3
tablespoons whipping cream
1/2
cup butter or margarine, softened
3
cups powdered sugar
Garnish
1/2
cup chopped pecans, toasted if desired
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2
In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
3
In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
4
Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
5
In small microwavable bowl, microwave 3 oz white chocolate and 3 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
6
In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth. Spread frosting over cake; sprinkle with pecans. Store loosely covered.
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Toasting pecans or other nuts intensifies their flavor. To toast pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally until light brown.
White chocolate is made from cocoa butter and adds a wonderful rich flavor to this cake. Find white chocolate in the baking section of the grocery store and use half of the 6 oz package (3 squares, 1-oz each) for the cake and half of the package (3 squares, 1-oz each) for the frosting. Melting the white chocolate in the microwave oven is quick and easy, but if you melt it in a pan on the stove, be sure to use very low heat to avoid scorching it.
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Nutrition Facts are not available for this recipe
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