Toasted Butter Pecan Layer Cake with Whipped White Chocolate Cream

Start Filling and Frosting, it needs time to chill

Heat cream until hot, but not boiling, pour over chopped white chocolate in a large bowl

Cool to room temperature, cover and refrigerate until very cold. At least 4 hours or overnight. Don't finish the filling and frosting before cake is made, cooled and ready to fill and frost

Make Pecan Cake

Preheat oven to 350. Spray 4 - 8 inch cake pans well with bakers spray

Be sure your pecans are chopped finely, I used the food processor.Toast chopped pecans. Melt the 1 1/2 tablespoon butter in a medium skillet, add chopped pecans and cook on medium low heat, stirring often until fragrant and lightly toasted, about 4 minutes, set aside to cool

Whisk together in a bowl, flour, baking powder and salt

In a large bowl beat remaining butter and sugar until light and fluffy

Add eggs one at a time, beating in after each egg, beat in vanilla

Add flour mixture alternating with the milk and stir just until combined

Fold in toasted pecans

Divide batter enenly between prepared pans and bake 16 to 22 minutes until a toothpick comes out just clean cool in pans 10 minutes then cool completely on wire racks

Finish frosting and filling

Beat cold white chocolate cream until light and fluffy

In another bowl beat marscapone, confectioner's sugar, salt and vanilla until smooth

Fold marscapone mixture into whipped white chocolate until uniform in color

Assemble Cake

Place 1 cake layer on serving plate, bottom up and spread with some filling

Add second cake layer, bottom up

Spread with filling4

Add third cake layer, bottom up

Spread with filling

Add last cake layer and frost entire cake

Decorate with whole pecan halves and white chocolate shavings. Refigerate cake at least 2 hours before slicing