Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ounces white chocolate
- 2½ cups flour
- 12 tablespoons softened butter
- ½ teaspoon salt
- 1½ cups sugar
- 1 cup chopped pecans
- 6 eggs
- 4 cups blackberries
- ¾ teaspoon almond extract
- =
Directions
Line a 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 berries.
Spread in prepared ban.
Bake at 350°F for 30 minutes.
When done turn upside down on a clean dish towel then cool and frost with cream cheese icing.
To make icing combine all ingredients with a mixer until smooth.
Category:Cathy's Recipes
Category:Cake Recipes
Category:White chocolate Recipes
Category:Pecan Recipes
Category:Blackberry Recipes
Category:Cream cheese Recipes