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Makeover White Christmas Cake Recipe
Makeover White Christmas Cake Recipe photo by Taste of Home

Makeover White Christmas Cake Recipe

Read Reviews (4)
3.5 4
Publisher Photo
“I made this amazing cake for our annual Christmas dinner several years ago, and it quickly became a family favorite.” Anna Knauer - Robesonia, Pennsylvania
TOTAL TIME: Prep: 30 min. + cooling Bake: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + cooling Bake: 25 min. + chilling
MAKES: 16 servings

Ingredients

  • 1/2 cup water
  • 2 ounces white baking chocolate, chopped
  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/8 teaspoon rum extract
  • 1-1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup cake flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup flaked coconut
  • FROSTING:
  • 1 package (8 ounces) reduced-fat cream cheese
  • 1/3 cup butter, softened
  • 2 ounces white baking chocolate, melted
  • 3-1/2 cups confectioners' sugar

Nutritional Facts

1 slice equals 396 calories, 15 g fat (9 g saturated fat), 56 mg cholesterol, 222 mg sodium, 60 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a small saucepan, bring water to a boil. Remove from the heat; stir in chocolate until melted. Cool for 20 minutes. Line two 9-in. round baking pans with waxed paper and coat the paper with cooking spray; set aside.
  2. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the applesauce, extract and reserved chocolate mixture (batter will appear curdled). Combine the flours, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Stir in pecans and coconut.
  3. Transfer to prepared pans. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, in a large bowl, beat the cream cheese, butter and chocolate until blended. Add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 2 hours. Remove from the refrigerator 15 minutes before serving. Yield: 16 servings.
Originally published as Makeover White Christmas Cake in Healthy Cooking December/January 2009, p19

Nutritional Facts

1 slice equals 396 calories, 15 g fat (9 g saturated fat), 56 mg cholesterol, 222 mg sodium, 60 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Makeover White Christmas Cake(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 5, 2011

I had to look this one up to make again - it's a DELICIOUS cake!

MY REVIEW
Reviewed Mar. 26, 2009

I made this cake for a group of gals and they all loved it. I served it with ice cream. I went to Salt Lake city for Christmas and made it for the family and they all loved it too.

MY REVIEW
Reviewed Dec. 26, 2008

I did not like this cake at all... it was a huge disappointment. I will return to my tried-and-true Italian Cream Cake recipe. Sorry.

MY REVIEW
Reviewed Nov. 25, 2008

My husband loved this! I made it for a church dinner and there was nothing left over. Great recipe- I will definitely make it again.

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