Pink Champagne Cake

* Exported from MasterCook II *

Pink Champagne Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup shortening
1 1/2 cups sugar
3/4 cup champagne
6 egg whites
6 large marshmallows -- quartered

Coconut Filling
1/4 cup butter
16 large marshmallows -- quartered
1 tablespoon white wine
1 cup coconut -- flaked

Fondant Frosting
1 pound powdered sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons vanilla
dash salt
few drops almond extract
2 drops red food coloring -- to 3

Resift flour with baking powder and salt. Cream shortening with 1 cup sugar
until light and fluffy. Blend in flour mixture and champagne alternately,
mixing to smooth batter.

Beat egg whites until stiff. Gradually beat in remaining 1/2 cup sugar,
continuing to beat to stiff meringue. Fold about half of meringue into
batter, mixing gently but thoroughly with whisk. Gently fold in remaining
meringue.

Turn into 2 greased and floured 9" cake pans. Bake at 350 degrees 25-30
minutes, just until cake tests done. Let stand 10 minutes then turn out onto
wire racks to cool.

When layers are cool, fill with Coconut Filling between layers. Using 2/3
cup Fondant Frosting, spread thin layer smoothly over top and sides. This
seals any crumbs. Pour about 1/2 cup additional frosting over top of cake
and spread quickly to smooth layer. Cover sides of cake with second layer of
frosting.

Dip marshmallow quarters in remaining frosting to coat both sides and set
randomly over top and sides of cake. Makes 10-12 servings.

Coconut Filling

Combine butter, marshmallows and wine in top of double boiler. Set over
simmering water and stir occasionally until marshmallows are melted. Remove
from heat and stir in coconut. Cool until thick enough to spread.

Fondant Frosting

Sift sugar into top of double boiler. Add corn syrup and water. Stir over
simmering water until smooth. Blend in vanilla, salt, and almond extract.
Stir in food color, if desired. Keep frosting warm while using so it spreads
smoothly.

- - - - - - - - - - - - - - - - - -

NOTES : Thirty Years of Recipe Requests to the Los Angeles Times by Rose
Dosti
1994-95.

Enjoy