Ingredients
3
oz white chocolate baking bars or squares, chopped
2
tablespoons whipping cream
1
box Betty Crocker™ Super Moist™ white cake mix
1
cup sour cream
1/2
cup vegetable oil
3
eggs
3
oz white chocolate baking bars or squares, chopped
3
tablespoons whipping cream
1/2
cup butter or margarine, softened
3
cups powdered sugar
1/2
cup chopped pecans, toasted if desired
Preparation
Heat oven to 350°F (325°F for dark or nonstick pan.) Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
In small microwavable bowl, microwave 3 oz white chocolate and 2 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
In large bowl, beat cake mix, sour cream, oil, eggs and chocolate mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 21 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In small microwavable bowl, microwave 3 oz white chocolate and 3 tablespoons cream uncovered on High 1 minute, stirring every 30 seconds, until smooth. Cool 10 to 15 minutes.
In medium bowl, beat butter and 2 cups of the powdered sugar with electric mixer on medium speed until blended. Add white chocolate mixture; blend well. Add remaining powdered sugar; beat until smooth. Spread frosting over cake; sprinkle with pecans. Store loosely covered.
