White Christmas Cake

• butter↗1 1⁄2 cups
• white baking bar, chopped↗4 ounces
• buttermilk↗1 1⁄2 cups
• eggs, slightly beaten↗4

  slightly beaten

• rum extract↗1⁄4 teaspoon
• all-purpose flour↗3 1⁄2 cups
• toasted chopped pecans1 cup
• sugar↗2 1⁄4 cups
• flaked coconut↗1⁄2 cup
• baking soda↗1 teaspoon
• baking powder↗1 teaspoon
• white chocolate frosting↗
• toasted coconut (optional)↗

  (optional)

• pecan halves (optional)↗

  (optional)

• White Chocolate Frosting↗
• ounces white baking bar, melted↗4
• cup butter, softened↗1⁄2
• ounces cream cheese, softened↗8
• cups powdered sugar↗6

Step-by-step instructions

1. 1

   Grease and lightly flour 3 9-inch round baking pans; set aside. Bring butter and 3/4 cup water to boiling, stirring constantly. Remove from heat. Add baking bar; stir until melted. Stir in buttermilk, eggs, and rum extract; set aside. Combine 1/2 cup of the flour and the chopped pecans; set aside.

2. 2

   In an extra-large mixing bowl combine the remaining flour, the sugar, the 1/2 cup coconut, baking soda, and baking powder. Stir in butter mixture. Fold in flour-pecan mixture. Divide evenly into prepared pans. Bake in a 350 F oven 25 to 30 minutes or until toothpick comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; cool completely on racks.

3. 3

   To assemble, place a cake layer on a platter. Spread top with 1/2 cup frosting. Repeat with another cake layer and 1/2 cup frosting. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, garnish with toasted coconut and pecan halves.

4. 4

   White Chocolate Frosting: In a large mixing bowl beat butter and cream cheese with an electric mixer until combined. Beat in melted baking bar. Gradually add powdered sugar, beating until smooth.