posted by Mai 03-13-102 12:09 PM
White Chocolate Butter Bars
Butter cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
l 1/4 teaspoons vanilla extract
1/2 cup milk
Topping:
1 package (8 ounces) cream cheese, softened
2 large eggs, at room temperature
3 1/2 cups confectioners’ sugar, sifted, divided
1/4 teaspoon almond extract
2 teaspoons pure vanilla extract
2 bars (1.5 ounces each) white chocolate, melted
1/2 cup pecans, finely chopped
Make the butter cake: Preheat oven to 325°F. Spray 15x10-inch jelly roll pan with nonstick cooking spray. Set aside.
Sift together flour, baking powder and salt. Set aside.
Cream butter and sugar in mixing bowl at medium speed until light and fluffy, about 3 minutes, using electric mixer. Add eggs, one at a time, beating well after each addition. Lower the speed and add vanilla. Add flour mixture alternately with milk, blending until the batter is smooth (do not overmix). Pour batter into prepared pan and spread evenly.
Make the topping: Beat cream cheese, eggs, 3 cups of the confectioners' sugar, almond and vanilla extracts at low speed. Beat until smooth. Increase the speed to high and beat for 3 minutes. Reduce the speed to low and add the remaining confectioners' sugar. Beat until smooth. Pour over batter and bake for 35 to 40 minutes or until the top is lightly browned all over. Cool in pan on wire rack for 30 minutes.
Drizzle the top decoratively with melted solid ivory and sprinkle with chopped pecans.