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White Christmas Cake Recipe

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This recipe for White Christmas Cake is from The Rapstad Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 cups butter or margine
4 oz white baking bar (chopped)
1-1/2 cups buttermilk
4 eggs, slightly beaten
1/4 tsp. rum extract
3-1/2 cups all-purpose flour
1 cup toasted chopped pea cans
2-1/4 cups sugar
1/2 cup flaked coconut
1 tsp. baking soda 1 tsp. baking powder
Directions:
Directions:
In sauce pan bring shortening and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add white chocolate stir until melted. Stir in buttermilk, eggs, and rum extract; set a side. Stir together 1/2 cup of flour and pecans, set a side. In a large bowl stir together remaining 3 cups flour, sugar, coconut, soda and baking powder. Stir in shortening mixture. Fold in pecan mixture. Bake in 3 greased and floured 9x1-1/2 inch round pans. Bake 350º oven for 25 to 30 mins. Cool in pans for 10 mins. Remove from pans to rack and cool.
WHITE CHOCOLATE FROSTING: Melt 4 oz chopped white chocolate. Cool 10 mins. In mixing bowl beat 1/2 cup softened shortening. And 1 each (8 oz and 3 oz pkg of softened cream cheese) blend well then beat in choc. Gradually add 6 cups powdered sugar. Blend well. Use 1/2 cup frosting between layers and use remaining frosting for the rest of the cake.
Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
I made this cake at Sises when Matt Kaiser was visiting and he ate it for breakfast, lunch and dinner. This receipe is for you Matt!!

 

 

 

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