Pink Velvet Cake With Cream Cheese Glaze And Toasted Pecan

Ingredients
Cake

• 8 ounces imported white chocolate , chopped
• 1/4 cup heavy cream
• 2 1/4 cups all purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 10 tablespoons unsalted butter , room temperature
• 1 1/3 cups sugar
• 4 large eggs
• 1 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1 cup half and half
• Rose or pink gel food coloring as desired for correct color

Cream Cheese Glaze

• 2 oz cream cheese, 
• softened3/4-1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk

Instructions

1. Preheat the oven to 375F
2. Grease and flour 3 8- inch round baking pans
3. Bring 1/4 cup cream to a simmer and add chocolate. Remove from heat and stir until melted. Set aside
4. Sift dry ingredients together
5. Beat butter until fluffy. Add sugar slowly, beating well
6. Add eggs, one at a time
7. Add extracts and coloring and beat until well blended
8. Add the flour mixture in thirds, alternating with the half and half
9. Stir in the melted chocolate mixture
10. Scrape batter into prepared pan and smooth top. Bake the cake at 350F 55-60 minutes or until toothpick tests done. Let cake cool in pan 20 minutes then invert onto a cooling rack to cool completely.

Cream Cheese Glaze

1. In a medium bowl with a handheld electric mixer, beat cream cheese and 3/4 cup sugar until completely creamy, about 2 minutes. Slowly beat in vanilla and just enough milk to make a drizzling consistency, adding additional powdered sugar if needed.
2. Drizzle cream cheese glaze over cooled cake and toasted pecan let stand 5 minutes. Slice cake and enjoy!