Makeover White Christmas Cake Recipe

3.5 3 4
Makeover White Christmas Cake Recipe
Makeover White Christmas Cake Recipe photo by Taste of Home
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Makeover White Christmas Cake Recipe

Read Reviews
3.5 3 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
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 25 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 25 min. + chilling

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 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 sweetened shredded 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

Directions

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.
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.
Transfer to prepared pans. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
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: 396 calories, 15g fat (9g saturated fat), 56mg cholesterol, 222mg sodium, 60g carbohydrate (44g sugars, 1g fiber), 5g protein.

  • 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 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 sweetened shredded 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
  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 in 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

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Reviews forMakeover White Christmas Cake

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sherry_vinigrette User ID: 5009498 96892
Reviewed May. 5, 2011

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

MY REVIEW
conniekitchen User ID: 2489645 159701
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
partot User ID: 1036604 176427
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."

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