White christmas cake

Yield: 12 servings

Measure Ingredient
½ cup Water
4 ounces White confectioner's
\N \N Coating
1 cup Butter or margarine --
\N \N Softened
2 cups Sugar
4 eaches Eggs -- separated
1 teaspoon Vanilla extract
2½ cup All-purpose flour
1 teaspoon Baking soda
1 cup Buttermilk
1 cup Coconut flakes
1 cup Pecans -- chopped
\N \N Frosting
1 pack Cream cheese -- 8 oz
\N \N Softened
½ cup Butter or margarine --
\N \N Softened
1 teaspoon Vanilla extract
1 each Confectioner's sugar -- 1
\N \N Pound
1 tablespoon Milk

In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 min. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Mix well. Beat egg whites until stiff peaks form; fold into the batter. Pour into three greased and floured 8 in. square baking pans. Bake at 350 deg. for 25 to 30 min. or until cake tests done. Cool in pans 10 min.; removed to wire rack to cool completely.

Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plate with plain layer on top. Frost tops and side two of cake. Yield: 10 to 12 servings..

Recipe By : Taste Of Home

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