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WHITE CHRISTMAS CAKE

1/2 c. water
4 ounces white confectionery coating
1 cup butter or margarine, softened
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

1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
1 box (1 pound) confectioners' sugar
1 tablespoon milk

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 350 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.

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