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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/2 cup margarine
4 oz white chocolate
1 1/2 cup buttermilk
4 large eggs slightly beaten
1/4 tsp rum extract
3 1/2 cups flour,
1 cup pecans toasted, chopped
2 1/4 cups sugar
1/2 cup coconut flaked or shredded
1 tsp baking soda
1 tsp baking powder
4 oz white chocolate
1/2 cup butter softened
11 oz cream cheese softened
6 cups powdered sugar confectioners sugar, sifted
1/2 cup coconut toasted
16 each pecan halves toasted
Chop up the white chocolate baking bars (8 oz total), reserving half for the frosting.
In a large saucepan, bring margarine or butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar, stirring until melted. Stir in buttermilk, eggs and rum extract and set aside.
Stir together 1/2 cup of the flour and the pecans and set aside.
In an extra-large bowl, stir together the remaining 3 cups flour, sugar, coconut, soda and baking powder. Stir-in the margarine/butter mixture. Fold in the pecan mixture.
Pour into 3 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 350 degree oven for 25 to 30 minutes or until done.
Cool in pans on wire racks for 10 minutes. Remove from pans and complete the cooling on the wire racks.
To prepare the frosting, melt the reserved 4 oz of white chocolate bar. Cool 10 minutes. In a large mixing bowl, beat 1/2 cup softened butter, and the softened cream cheese (note the 11 oz is one 8-oz and one 3-oz packages), until combined. Beat in the chocolate. Gradually add the confectioners sugar, beating until smooth.
To assemble, place a cake layer on a platter. Spread with 1/2 cup of the frosting. Repeat layers. Top with remaining cake layer. Frost top and sides with remaining frosting. Garnish by sprinkling the toasted coconut in a large circle on top of the cake.
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WHITE CHRISTMAS CAKE III
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 1/2 cup margarine
4 oz white chocolate
1 1/2 cup buttermilk
4 large eggs slightly beaten
1/4 tsp rum extract
3 1/2 cups flour,
1 cup pecans toasted, chopped
2 1/4 cups sugar
1/2 cup coconut flaked or shredded
1 tsp baking soda
1 tsp baking powder
4 oz white chocolate
1/2 cup butter softened
11 oz cream cheese softened
6 cups powdered sugar confectioners sugar, sifted
1/2 cup coconut toasted
16 each pecan halves toasted
Chop up the white chocolate baking bars (8 oz total), reserving half for the frosting.
In a large saucepan, bring margarine or butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar, stirring until melted. Stir in buttermilk, eggs and rum extract and set aside.
Stir together 1/2 cup of the flour and the pecans and set aside.
In an extra-large bowl, stir together the remaining 3 cups flour, sugar, coconut, soda and baking powder. Stir-in the margarine/butter mixture. Fold in the pecan mixture.
Pour into 3 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 350 degree oven for 25 to 30 minutes or until done.
Cool in pans on wire racks for 10 minutes. Remove from pans and complete the cooling on the wire racks.
To prepare the frosting, melt the reserved 4 oz of white chocolate bar. Cool 10 minutes. In a large mixing bowl, beat 1/2 cup softened butter, and the softened cream cheese (note the 11 oz is one 8-oz and one 3-oz packages), until combined. Beat in the chocolate. Gradually add the confectioners sugar, beating until smooth.
To assemble, place a cake layer on a platter. Spread with 1/2 cup of the frosting. Repeat layers. Top with remaining cake layer. Frost top and sides with remaining frosting. Garnish by sprinkling the toasted coconut in a large circle on top of the cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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