Blackberry Velvet Cake with Cream Cheese Frosting

Description
This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Tinsley Estate in Venus, Texas in 1987.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 6 ounces white chocolate
 * 2½ cups flour
 * 12 tablespoons softened butter
 * ½ teaspoon salt
 * 1½ cups sugar
 * 1 cup chopped pecans
 * 6 eggs
 * 4 cups blackberries
 * ¾ teaspoon almond extract

Frosting

 * 8 ounce package cream cheese
 * 1 stick butter
 * 1 cup chopped pecans
 * 1 box powdered sugar
 * 1 teaspoon vanilla

Directions

 * 1) Line a jelly roll pan with foil and butter lightly.
 * 2) Melt white chocolate in a double boiler over simmering water until smooth.
 * 3) In a large bowl beat butter until creamy.
 * 4) Gradually beat in sugar then beat in eggs one at a time.
 * 5) Beat in white chocolate and almond extract.
 * 6) Sift together flour and salt.
 * 7) Gradually beat into batter.
 * 8) Fold in pecans then berries.
 * 9) Spread in prepared ban.
 * 10) Bake at 350°F for 30 minutes.
 * 11) When done turn upside down on a clean dish towel then cool and frost with cream cheese icing.
 * 12) To make icing combine all ingredients with a mixer until smooth.