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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 350F. 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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