White Christmas Cake

White Christmas Cake
 
 1/2 cup Water
 4 ounces White confectionery coating
 1 cup Butter or margarine,
 2 cups Sugar
 4 Eggs, separated
 1 tablespoon Vanilla extract
 2 1/2 cups All-purpose flour
 1 teaspoon Baking soda
 1 cup Buttermilk
 1 cup Flaked coconut
 1 cup Chopped pecans
 FROSTING
 8 ounces Cream cheese, softened
 1/2 cup Butter or margarine,
 1 teaspoon Vanilla extract
 1 tablespoon Milk

Instructions:

In a saucepan, bring the water to a boil. Remove from the heat; stir in confectionery coating until melted. Cool for 20 minutes. Meanwhile, in a mixing bowl, cream butter and sugar. Add egg yolks; mix well. Beat in coating and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Mix well. Stir in the coconut and pecans. Beat egg whites until stiff peaks form; fold into the batter. pour into three greased and floured 8- in. square baking pans. Bake at 350ºF.  for 25-30 minutes or until cake tests done. Cool in pans 10 minutes; remove to wire rack to cool completely. Combine frosting ingredients in a mixing bowl; beat well. Frost tops of two layers; stack on serving plat with plain layer on top. Frost top and side of cake. Yield: 10-12 servings. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini