Ambrosia Cake

* Exported from MasterCook *

Ambrosia Cake

Recipe By :The Southern Heritage Cakes Cookbook
Serving Size : 0 Preparation Time :0:00
Categories : Exported To List

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup shortening
1 3/4 cups sugar
2 1/2 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup flaked coconut
1 1/2 teaspoons vanilla extract
5 egg whites
--Orange Coconut Filling--
1/2 cup sugar
1 1/2 teaspoons cornstarch
1 tablespoon butter or margarine
1 egg yolk
1/3 cup flaked coconut
2 tablespoons grated orange rind
1 tablespoon orange juice
1 tablespoon lemon juice
--White Frosting--
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
2 egg whites
1 teaspoon almond extract

Cream shortening; gradually add sugar, being well.
Combine flour, baking powder and salt; add to creamed mixture alternately
with milk, beginning and ending with flour mixture. Stir in coconut and
vanilla.
Beat egg whites (at room temperature) until soft peaks form; fold into batter.
Spoon batter into 2 greased and floured 9-inch round cakepans. Bake at 350
deg for 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove layers from pans and let cool completely.
Spread Orange Coconut Filling between layers; spread tops and sides of cake
with White Frosting. Yield: one 2-layer cake.
Orange Coconut Filling: Combine sugar, cornstarch, butter, egg yolk, and
coconut in a heavy saucepan. Cook over medium heat, stirring constantly,
until mixture thickens. Remove from heat and stir in orange rind and fruit
juices. Cool. Yield: about 1 1/2 cups.
White Frosting: Combine sugar, syrup and water in a medium-size heavy
saucepan. Cook over medium heat, stirring frequently, until mixture reaches
soft ball stage (240 deg).
Beat egg whites (at room temperature) until foamy. While beating at medium
speed of electric mixer, slowly pour hot syrup in a thin stream over egg
whites. Turn mixer to high speed and continue beating until stiff peaks form
and frosting is thick enough to spread. Add almond extract; beat until
blended. Yield: enough for one 2-layer cake.

Copyright:
"1873 by Oxmoor House"

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Per serving: 5670 Calories (kcal); 164g Total Fat; (25% calories from fat);
58g Protein; 1016g Carbohydrate; 277mg Cholesterol; 3369mg Sodium
Food Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 32
Fat; 66 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0