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Ingredients
  • subheading: FOR THE FROSTING:
  • 2 tablespoons unsalted butter
  • 1 & ¼ cups coarsely chopped pecans
  • 11 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 16 ounces confectioners’ sugar
  • 2 teaspoons vanilla extract
  • subheading: FOR THE CAKE:
  • 6 ounces white chocolate, chopped
  • ½ cup boiling water
  • 1 cup unsalted butter, softened
  • 1 & ½ cups granulated sugar
  • 4 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 3 cups sifted cake flour
  • toasted pecan halves for garnishing, if desired
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