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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Better Homes and Gardens recipe. Rich, but delicious cake worthy of your holiday table! Ingredients:
1 1/2 cups butter |
4 ounces white baking bar, chopped |
1 1/2 cups buttermilk |
4 eggs, slightly beaten |
1/4 teaspoon rum extract |
3 1/2 cups all-purpose flour |
1 cup toasted chopped pecans |
2 1/4 cups sugar |
1/2 cup flaked coconut |
1 teaspoon baking soda |
1 teaspoon baking powder |
white chocolate frosting |
toasted coconut (optional) |
pecan halves (optional) |
4 ounces white baking bar, melted |
1/2 cup butter, softened |
8 ounces cream cheese, softened |
6 cups powdered sugar |
Directions:
1. Grease and lightly flour 3 9-inch round baking pans; set aside. Bring butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs, and rum extract; set aside. Combine 1/2 cup of the flour and the chopped pecans; set aside.
2. In an extra-large mixing bowl combine the remaining flour, the sugar, the 1/2 cup coconut, baking soda, and baking powder. Stir in butter mixture. Fold in flour-pecan mixture. Divide evenly into prepared pans. Bake in a 350 F oven 25 to 30 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.
3. To assemble, place a cake layer on a platter. Spread top with 1/2 cup frosting. Repeat with another cake layer and 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, garnish with toasted coconut and pecan halves.
4. White Chocolate Frosting: In a large mixing bowl beat butter and cream cheese with an electric mixer until combined. Beat in melted baking bar. Gradually add powdered sugar, beating until smooth.
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