White Chocolate Holiday Cake Recipe
At our house, we always bake a birthday cake for Baby Jesus on Christmas Eve. The delicious tradition helps remind us all of the true meaning of the season that we are celebrating.
- 1 cup butter or margarine, softened
- 2 cups sugar, divided
- 4 eggs, room temperature, separated
- 1-1/2 cups buttermilk
- 1 package (6 ounces) white chocolate baking squares, melted and cooled
- 1 teaspoon vanilla extract
- 2-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1-1/2 cups butter (no substitutes), softened
- 6 cups confectioners' sugar
- 1 tablespoons vanilla extract
- 3 to 4 tablespoons milk
- Poinsettia clay (pg. 43), optional
- 1. In a mixing bowl, cream butter and 1-1/2 cups of sugar. Add egg yolks, one at a time, beating well after each addition; set aside. Gradually stir buttermilk into white chocolate; add vanilla. Combine flour, baking powder, salt and baking soda. Add dry ingredients alternately with buttermilk mixture to creamed mixture; mix well. Beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form; fold into batter. Fold in pecans and coconut. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until cake tests done. Cool in pans 10 minutes before removing to wire racks; cool completely. For frosting, beat butter, sugar, vanilla and 3 tablespoons milk at low speed in a mixing bowl until moistened. Increase speed to medium and beat for 1-1/2 minutes, adding additional milk to reach a spreading consistency. Spread between layers and over the top and sides of cake. Decorate with poinsettia clay if desired. Yield: 12-16 servings.
1 slice: 773 calories, 41g fat (23g saturated fat), 133mg cholesterol, 489mg sodium, 98g carbohydrate (76g sugars, 1g fiber), 6g protein.
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