White Christmas Cake

Name: White Christmas Cake
Ingredients: 4 large eggs,; 1/2 cup water; 4 ounces chopped white candy coating or white baking chips; 1 cup butter, softened; 2 cups sugar; 1 tablespoon vanilla extract; 2-1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup buttermilk; 1 cup sweetened shredded coconut; 1 cup chopped pecans; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 3-3/4 cups confectioners' sugar; 1 tablespoon 2% milk; 1 teaspoon vanilla extract; Melted white candy coating or white baking chips; Red Sixlets candies and sprinkles

19 ingredients

7 steps

Ingredients

4 large eggs,
1/2 cup water
4 ounces chopped white candy coating or white baking chips
1 cup butter, softened
2 cups sugar
1 tablespoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 tablespoon 2% milk
1 teaspoon vanilla extract
Melted white candy coating or white baking chips
Red Sixlets candies and sprinkles

Directions

1

Place egg whites in a large bowl; let stand at room temperature 30 minutes. In a small saucepan, bring water to a boil. Remove from heat; stir in candy coating until blended. Cool 20 minutes.
2

Preheat oven to 350°. Line bottoms of three greased 8-in. square or 9-in. round baking pans with parchment paper; grease paper.
3

Cream butter and sugar until light and fluffy. Beat in egg yolks and vanilla. Beat in candy coating mixture. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in coconut and pecans. With clean beaters, beat egg whites on medium speed until stiff peaks form; fold into batter.
4

Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
5

For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar, milk and vanilla. Spread between layers and over top and sides of cake.
6

If desired, pipe leaf designs with candy coating onto a waxed paper-lined
7

; refrigerate until set. Decorate cake with Sixlets, sprinkles and leaves. Refrigerate leftovers.