• 16servings
  • 55minutes
  • 396calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup water

  2. 2 ounces white baking chocolate, chopped

  3. 1/4 cup butter, softened

  4. 1 cup sugar

  5. 2 eggs

  6. 1/2 cup unsweetened applesauce

  7. 1/8 teaspoon rum extract

  8. 1-1/3 cups all-purpose flour

  9. 1 cup cake flour

  10. 3/4 teaspoon baking powder

  11. 3/4 teaspoon baking soda

  12. 1 cup buttermilk

  13. 1/3 cup chopped pecans, toasted

  14. 1/4 cup flaked coconut


  16. 1 package (8 ounces) reduced-fat cream cheese

  17. 1/3 cup butter, softened

  18. 2 ounces white baking chocolate, melted

  19. 3-1/2 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Makeover White Christmas Cake Recipe photo by Taste of Home In a small saucepan, bring water to a boil. Remove from the heat; stir in chocolate until melted. Cool for 20 minutes. Line two 9-in. round baking pans with waxed paper and coat the paper with cooking spray; set aside.

  2. Meanwhile, in a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the applesauce, extract and reserved chocolate mixture (batter will appear curdled). Combine the flours, baking powder and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Stir in pecans and coconut.

  3. Transfer to prepared pans. Bake at 350° for 22-27 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.

  4. For frosting, in a large bowl, beat the cream cheese, butter and chocolate until blended. Add confectioners' sugar; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate for at least 2 hours. Remove from the refrigerator 15 minutes before serving. Yield: 16 servings.


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