Hy-Vee Recipes and Ideas

Directions

1. Step1
   Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan. Chop 2 tablespoons white chocolate baking chips; set aside.
2. Step2
   For topping, in a small mixing bowl beat 1/4 cup butter and 2 tablespoons granulated sugar with an electric mixer on medium until creamy. Stir in pecans and chopped white chocolate baking chips. Press mixture into bottom of prepared tube pan. Chill.
3. Step3
   In a medium bowl, combine flour and baking soda. In a large mixing bowl, beat 1 cup butter with an electric mixer on medium until creamy. Add 1/2 cup granulated sugar and brown sugar; beat for 1 minute. Add eggs, one at a time, beating for 30 seconds after each addition.
4. Step4
   In a small bowl, combine buttermilk and 1/2 cup liqueur. Using an electric mixer on low, add flour and buttermilk mixtures alternately to batter, mixing well after each addition. Stir in remaining 1 1/2 cups white chocolate baking chips.
5. Step5
   Pour batter into prepared pan. Bake for 50 minutes or until a wooden toothpick inserted into the cake comes out clean. Let cool on a wire rack for 15 minutes before removing cake from pan. Cool several hours or overnight.
6. Step6
   For glaze, combine remaining 2 tablespoons liqueur and powdered sugar. Whisk until smooth; drizzle over the cake.