White Christmas Butter Cake
Servings: 16 servings
Prep Time: 1 hr
Total Time: 2 hrs
3 cups sifted cake flour or 2-1/2 cups unsifted all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
1 cup sugar
2 teaspoons vanilla
1-1/3 cups half-and-half or light cream
8 egg whites
1 cup sugar
1 recipe Unforgettable White Chocolate Frosting (see recipe below)
1. Grease and lightly flour three 8x1-1/2-inch or 9x1-1/2-inch round baking
pans. Set aside.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside
3. In a large bowl, beat butter with an electric mixer for 30 seconds. Add 1
cup sugar and the vanilla; beat until fluffy. Add the flour mixture
alternately with half-and-half to creamed mixture, beating on low to medium
speed after each addition just until combined.
4. Clean beaters. In another large bowl, beat egg whites on medium to high
speed until soft peaks form (tips curl). Gradually add 1 cup sugar and beat
on high speed until stiff peaks form (tips stand straight). Gently fold the
egg whites, about 1/4 at a time, into creamed mixture. (If necessary,
transfer mixture into a larger bowl.)
5. Divide mixture into prepared pans. Bake in a 350 degree F oven about 30
minutes for 8-inch rounds and about 25 minutes for 9-inch rounds or until a
toothpick inserted near centers comes out clean*. Cool layers in pans on
wire racks for 10 minutes. Remove the layers from the pans and completely
cool on wire racks.
6. Frost with Unforgettable White Chocolate Frosting. Cover and refrigerate.
Let stand at room temperature for 30 minutes before serving. Makes 16
servings.
Unforgettable White Chocolate Frosting
In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares
or bars over low heat. Cool until slightly warm. In a large bowl, beat one
softened 3-ounce package cream cheese with an electric mixer until smooth.
Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy.
Gradually add cooled chocolate, beating until well blended.
Note
If necessary, refrigerate one filled cake pan while baking the other two
cake layers.
Nutrition information
Per serving: Calories 671, Total Fat 45 g, Cholesterol 62 mg, Sodium 473 mg,
Carbohydrate 61 g. Percent Daily Values are based on a 2,000 calorie diet
Prettypinkbutterfly
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