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Blackberry Velvet Cake with Cream Cheese Frosting

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Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.

Ingredients Edit

Frosting Edit

Directions Edit

  1. Line a jelly roll pan with foil and butter lightly.
  2. Melt white chocolate in a double boiler over simmering water until smooth.
  3. In a large bowl beat butter until creamy.
  4. Gradually beat in sugar then beat in eggs one at a time.
  5. Beat in white chocolate and almond extract.
  6. Sift together flour and salt.
  7. Gradually beat into batter.
  8. Fold in pecans then berries.
  9. Spread in prepared ban.
  10. Bake at 350°F for 30 minutes.
  11. When done turn upside down on a clean dish towel then cool and frost with cream cheese icing.
  12. To make icing combine all ingredients with a mixer until smooth.

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