Champagne cake #1

Yield: 8 Servings

Measure Ingredient
-JUDI M. PHELPS
2¾ cup Flour; sifted
2 teaspoons Baking powder
1 teaspoon Salt
⅔ cup Shortening
1½ cup Sugar
¾ cup California champagne
6 Egg whites
******COCONUT FILLING*******
¼ cup Butter
1 tablespoon White wine
16 larges Marshmallows
1 cup Flaked coconut
******FONDANT FROSTING******
1 pounds Powdered sugar
¼ cup Light corn syrup
¼ cup Water
1½ teaspoon Vanilla
⅛ teaspoon Salt
½ teaspoon Almond extract
2 Or 3 drops red food coloring
6 larges Marshmallows

Sift flour, baking powder and salt together and set aside. Cream shortening with 1 cup sugar until fluffy. Blend flour mixture alternately with champagne and mix to a smooth batter. Beat egg whites until stiff and soft peaks form. Fold about half the meringue into the batter, mixing thoroughly with whisk. Gently fold in remaining meringue. Turn into two greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30 minutes or until tested done.

When cake has rested 10 minutes, turn out to cool. When cold, put together with coconut filling. Over boiling water in double boiler, melt marshmallows, butter and wine. Remove from heat and add coconut.

Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring. For pink champagne effect, add 2 or 3 drops red food coloring. Keep frosting warm so it spreads evenly. With spoon, carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.

Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...

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