Blackberry Velvet Cake With Cream Cheese Icing - cooking recipe

Ingredients

6 ounces white chocolate
12 tablespoons butter, softened
1 1/2 cups sugar
6 eggs
3/4 teaspoon almond extract
2 1/2 cups flour
1/2 teaspoon salt
1 cup pecans, chopped
3 -4 cups blackberries
28 ounces cream cheese, softened
2 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla

Preparation

Preheat the oven to 350 degrees.
Line a 17 1/2\" x 11 1/2\" jelly roll pan with foil or parchment and butter lightly.
Melt the white chocolate in a double boiler.
Beat the butter in a large bowl until creamy.
Gradually add in sugar, then eggs one at a time.
Add in the chocolate and almond extract.
Sift the flour and salt together.
Gradually add into the batter.
Fold in pecans and blackberries.
Spread in the jelly roll pan and bake for 25-30 minutes.
When done, turn the cake out and peel off the foil or parchment.
Cool and spread with the cream cheese icing.
Cream Cheese Icing: Combine the cream cheese, confectioners sugar and vanilla.
Beat until smooth and ice cooled cake.