White christmas cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 4 | ounces | White confectioner's |
| Coating | ||
| 1 | cup | Butter or margarine -- |
| 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 |
| Frosting | ||
| 1 | pack | Cream cheese -- 8 oz |
| Softened | ||
| ½ | cup | Butter or margarine -- |
| Softened | ||
| 1 | teaspoon | Vanilla extract |
| 1 | each | Confectioner's sugar -- 1 |
| Pound | ||
| 1 | tablespoon | Milk |
Directions
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