During mid-summer in the Sierra Foothills, the wild blackberries are lush and abundant. This recipe incorporates the sweet/sour taste of blackberries with white chocolate and pecans.

BLACKBERRY CAKE LAYER:

6 oz. Swiss white chocolate
2 1/2 c. all-purpose flour
1/2 tsp. salt
12 tbsp. softened, unsalted butter
1 1/2 c. granulated sugar
6 lg. eggs, room temp.
3/4 tsp. almond extract
1 c. chopped pecans
3 or 4 c. wild blackberries

CREAM CHEESE ICING:

16 oz. softened cream cheese
2 1/2 c. sifted confectioners' sugar
1 tsp. vanilla extract

Preheat oven to 350 degrees.

1. Line a 17 1/2 x 11 1/2 x 1 inch jelly roll pan with aluminum foil and lightly butter.

2. Melt white chocolate in oven tempered bowl - set in 170 degree oven for approximately 10 minutes, until smooth.

3. In large bowl, beat butter until creamy. Gradually beat in sugar, then add eggs, one at a time, beating well. Beat in white chocolate and almond extract.

4. Sift flour and salt together and gradually beat into the batter.

5. Fold in pecans, then gently fold in blackberries.

6. Turn onto lined pan and bake at 350 degrees for 25 to 30 minutes. When done, turn upside down and remove pan and foil.

Icing:

1. Beat cream cheese until creamy and soft.