
White Christmas Cake
Prep: 35 mins Cook: 25 mins Yield: 16
Ingredients

4 oz chopped white candy coating
1 tbsp vanilla extracts
1 c softened butter
2 c sugar
2-1/2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 c buttermilk
1 c sweetened shredded coconut
1 c chopped pecans
4 eggs, separated
1/2 c water
Frosting:
1/2 c softened butter
1 tbsp milk
1 tsp vanilla extract
8 oz softened cream cheese
3-3/4 c confectioners’ sugar
Directions

- Put egg whites in a bowl.
- In a saucepan, bring water to a boil. Remove from heat, add candy coating and stir until combined. Let it cool for 20 minutes.
- Preheat the Ventray Oven to 350 degrees F. Line the baking pan with parchment and grease the paper.
- Beat butter and sugar until light and fluffy, add egg yolks, vanilla, and candy-coating mixture, and mix well.
- In another bowl, whisk together flour, baking powder, and baking soda. Add buttermilk, coconut, and pecans.
- Beat egg whites until peaks form. Then add it to the batter.
- Transfer the batter to the prepared baking pan. Bake for 25-30 minutes. Cool in pan for 10 minutes, then remove to wire rack.Remove parchment paper and cool completely.
Frosting:
1. Whisk cream cheese and butter until smooth.
2. Stir in confectioners’ sugar, milk, and vanilla.
3. Spread between the layers and the top and sides of the cake.