White Christmas Cake Recipe

White Christmas Cake

Wow!" is the reaction from family and guests when

SERVINGS: 0

CATEGORY: Desserts

METHOD: Baked/ Broiled

TIME: Prep: 0 min. Cook: 0 min.

Ingredients:

"Wow!" is the reaction from family and guests when they see and taste this lovely three-layer cake from Nancy Reichert. "White chocolate coconut and pecans make the cake so delicious" notes the Thomasville Georgia cook.
Ingredients:
1/2 cup water
4 ounces white candy coating or vanilla or white chips
1 cup butter softened
2 cups sugar
4 eggs separated
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese softened
1/2 cup butter softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 tablespoon milk
For frosting in a large mixing bowl beat cream cheese and butter until light. Add confectioners' sugar milk and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Yield: 10-12 servings.
Recipe courtesy of TOH
Sassygrits

Directions:

irections:
   In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Line three greased 8-in. square baking dishes with waxed paper and grease the paper; set aside.
   Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter.
   Pour into prepared dishes. Bake at 350° for 25-30 minutes or until cake tests done. Cool for 10 minutes before removing from dishes to wire rack to cool completely.
   For frosting, in a large mixing bowl, beat cream cheese and butter until light. Add confectioners' sugar, milk and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Yield: 10-12 servings.

   For Frosting:
   For frosting, in a large mixing bow