BLACKBERRY VELVET CAKE WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350 degrees.
• Line a 17 1/2" x 11 1/2" jelly roll pan with foil or parchment and butter lightly.
• Melt the white chocolate in a double boiler.
• Beat the butter in a large bowl until creamy.
• Gradually add in sugar, then eggs one at a time.
• Add in the chocolate and almond extract.
• Sift the flour and salt together.
• Gradually add into the batter.
• Fold in pecans and blackberries.
• Spread in the jelly roll pan and bake for 25-30 minutes.
• When done, turn the cake out and peel off the foil or parchment.
• Cool and spread with the cream cheese icing.
• Cream Cheese Icing: Combine the cream cheese, confectioners sugar and vanilla.
• Beat until smooth and ice cooled cake.