Title: White Christmas Cake
Categories: Cake Holiday
Yield: 1 Cake
| 1/2 | c | Water |
| 4 | oz | White confectionery coating |
| 1 | c | Butter or margarine, softened |
| 2 | c | Sugar |
| 4 | | Eggs, separated |
| 1 | tb | Vanilla extract |
| 2 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | c | Buttermilk |
| 1 | c | Flaked coconut |
| 1 | c | Chopped pecans |
| FROSTING |
| 8 | oz | Cream cheese, softened |
| 1/2 | c | Butter or margarine, softened |
| 1 | ts | Vanilla extract |
| 1 | lb | Confectioners' sugar |
| 1 | tb | Milk |
In a saucepan, bring the water to a boil. Remove from the heat; stir in
confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a
mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in
coating and vanilla. Combine flour 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
three greased and floured 8- in. square baking pans. Bake at 350 for 25-30
minutes or until cake tests done. Cool in pans 10 minutes; remove to wire
rack to cool completely. Combine frosting ingredients ina mixing bowl; beat
well. Frost tops of two layers; stack on serving plat with plain layer on
top. Frost top and side of cake.