White Christmas Cake
1/2 cup Water
4 ounces White confectionery coating
1 cup Butter or margarine, softened
2 cups Sugar
4 Eggs, separated
1 tablespoon Vanilla extract
2 1/2 cups All-purpose flour
1 teaspoon Baking soda
1 cup Buttermilk
1 cup Flaked coconut
1 cup Chopped pecans
8 ounces Cream cheese, softened
1/2 cup Butter or margarine, softened
1 teaspoon Vanilla extract
1 pound Confectioners’ sugar
1 tablespoon 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 in a mixing bowl; beat well. Frost tops of two layers; stack on serving plat with plain layer on top. Frost top and side of cake.
Yield: 10-12 servings.