White Chocolate Holiday Cake |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 12 |
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At our house, we always bake a birthday cake for Baby Jesus on Christmas Eve. The delicious tradition helps remind us all of the true meaning of the season that we are celebrating. Ingredients:
4 eggs, separated |
1 cup butter, softened |
2 cups sugar, divided |
1-1/2 cups buttermilk |
6 ounces white baking chocolate, melted and cooled |
1 teaspoon vanilla extract |
2-1/2 cups cake flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 cup chopped pecans |
1 cup flaked coconut |
frosting: |
1-1/2 cups butter, softened |
6 cups confectioners' sugar |
1 tablespoon vanilla extract |
3 to 4 tablespoons milk |
Directions:
1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream butter and 1-1/2 cups of sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition; set aside. Gradually stir buttermilk into white chocolate; add vanilla. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with chocolate mixture, beating well after each addition. In a small bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Gradually beat in remaining sugar, a tablespoon at a time, on high until stiff peaks form. Fold into batter. Fold in pecans and coconut.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 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.
3. For frosting, beat butter, sugar, vanilla and 3 tablespoons milk at low speed in a large bowl until moistened. Beat on medium for 1-1/2 minutes, adding additional milk to achieve spreading consistency. Spread between layers and over the top and sides of cake. Yield: 12-16 servings.
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