Makeover White Christmas Cake |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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âI made this amazing cake for our annual Christmas dinner several years ago, and it quickly became a family favorite.â Anna Knauer - Robesonia, Pennsylvania Ingredients:
1/2 cup water |
2 ounces white baking chocolate, chopped |
1/4 cup butter, softened |
1 cup sugar |
2 eggs |
1/2 cup unsweetened applesauce |
1/8 teaspoon rum extract |
1-1/3 cups king arthur unbleached all-purpose flour |
1 cup cake flour |
3/4 teaspoon baking powder |
3/4 teaspoon baking soda |
1 cup buttermilk |
1/3 cup chopped pecans, toasted |
1/4 cup flaked coconut |
frosting: |
1 package (8 ounces) reduced-fat cream cheese |
1/3 cup butter, softened |
2 ounces white baking chocolate, melted |
3-1/2 cups confectioners' sugar |
Directions:
1. In a small saucepan, bring water to a boil. Remove from the heat; stir in chocolate until melted. Cool for 20 minutes. Line two 9-in. round baking pans with waxed paper and coat the paper with cooking spray; set aside.
2. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the applesauce, extract and reserved chocolate mixture (batter will appear curdled). Combine the flours, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Stir in pecans and coconut.
3. Transfer to prepared pans. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat the cream cheese, butter and chocolate until blended. Add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 2 hours. Remove from the refrigerator 15 minutes before serving. Yield: 16 servings.
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