Cameo Cake

• 1 1/2 c. butter
• 3/4 c. water
• 1 (4 oz.) bar white chocolate, broken into pieces
• 1 1/2 c. buttermilk
• 4 large eggs, lightly beaten
• 1 1/2 tsp. vanilla
• 3 1/2 c. all-purpose flour, divided
• 1 c. chopped pecans, toasted
• 2 1/4 c. sugar
• 1 1/2 tsp. baking soda
• White Chocolate-Cream Cheese Frosting
• crystallized violas with leaves, shaved white chocolate or toasted pecans (garnishes)

1. Combine butter and water in a medium saucepan; bring to a boil over medium heat, stirring occasionally.
2. Remove from heat.
3. Add white chocolate, stirring until melts.
4. Stir in buttermilk, eggs and vanilla; set aside.
5. Combine 1/2 cup flour and pecans, stirring to coat; set aside.
6. Combine remaining 3 cups flour, sugar and soda in a large mixing bowl; gradually stir in white chocolate mixture. Fold in pecan mixture.
7. Batter will be thin.
8. Pour into 3 greased and floured 9-inch round cake pans.
9. Bake at 350u0b0 for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean.
10. Cool in pans on wire racks 10 minutes.
11. Remove from pans and let cool completely on wire racks.
12. Spread White Chocolate-Cream Cheese Frosting between layers and on top and sides of cake.
13. Store in refrigerator.
14. Garnish if desired.
15. Yields 1 (3 layered) cake.

butter, water, white chocolate, buttermilk, eggs, vanilla, flour, pecans, sugar, baking soda, white chocolatecream cheese, chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=304181 (may not work)