Blackberry Velvet Cake With Cream Cheese Icing

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

Step-by-step instructions

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Line a 17 1/2" x 11 1/2" jelly roll pan with foil or parchment and butter lightly.

3. 3

   Melt the white chocolate in a double boiler.

4. 4

   Beat the butter in a large bowl until creamy.

5. 5

   Gradually add in sugar, then eggs one at a time.

6. 6

   Add in the chocolate and almond extract.

7. 7

   Sift the flour and salt together.

8. 8

   Gradually add into the batter.

9. 9

   Fold in pecans and blackberries.

10. 10

    Spread in the jelly roll pan and bake for 25-30 minutes.

11. 11

    When done, turn the cake out and peel off the foil or parchment.

12. 12

    Cool and spread with the cream cheese icing.

13. 13

    Cream Cheese Icing: Combine the cream cheese, confectioners sugar and vanilla.

14. 14

    Beat until smooth and ice cooled cake.