How To make White Christmas Cake

Ingredients
 
 

CAKE:

1 1/2
cup
margarine, or butter
4
oz
white chocolate baking bar
1 1/2
cup
buttermilk
4
each
eggs, slightly beaten
1/4
teaspoon
rum extract
3 1/2
cup
flour
1
cup
pecans, toasted, chopped
2 1/4
cup
sugar
1/2
cup
flaked coconut
1
teaspoon
baking soda
1
teaspoon
baking powder
 
 

 
 

WHITE chocolate FROSTING:

4
oz
white chocolate baking bar
1/2
cup
margarine or butter, softened
11
oz
cream cheese, softened
6
cup
confectioners sugar, sifted
 
 

 
 

GARNISH:

1/2
cup
flaked coconut, toasted
16
each
pecan halves, toasted

Directions:
Chop up the white chocolate baking bars (8 oz total), reserving half for the frosting.
In a large saucepan, bring margarine or butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar, stirring until melted. Stir in buttermilk, eggs and rum extract and set aside.
Stir together 1/2 cup of the flour and the pecans and set aside.
In an extra-large bowl, stir together the remaining 3 cups flour, sugar, coconut, soda and baking powder. Stir-in the margarine/butter mixture. Fold in the pecan mixture.
Pour into 3 greased and floured 9 x 1 1/2-inch round baking pans. Bake in a 350 degree oven for 25 to 30 minutes or until done.
Cool in pans on wire racks for 10 minutes. Remove from pans and complete the cooling on the wire racks.
To prepare the frosting, melt the reserved 4 oz of white chocolate bar. Cool 10 minutes. In a large mixing bowl, beat 1/2 cup softened margarine or butter, and the softened cream cheese (note the 11 oz is one 8-oz and one 3-oz packages), with an electric mixer until combined. Beat in the chocolate. Gradually add the confectioners sugar, beating until smooth.
To assemble, place a cake layer on a platter. Spread with 1/2 cup of the frosting. Repeat layers. Top with remaining cake layer. Frost top and sides with remaining frosting. Garnish by sprinkling the toasted coconut in a large circle on top of the cake.