Instructions
Cake
- Resift flour with baking soda and
- salt. Cream shortening with 1 cup sugar until light and
- fluffy. Blend in flour mixture and champagne alternately,
- mixing to a smooth batter. Beat egg whites until stiff.
- Gradually beat in remaining 1/2 Cup sugar, continuing to
- beat to stiff meringue. Fold about 1/2 of the merigue into
- batter, mixing gently, but thoroughly with whisk. Gentle
- fold in remaining merigue. Turn onto 2 greased and floured
- 9" cake pans. Bake at 350 degrees 25-30 minutes, just
- until tests done. Let stand for 10 minutes before turning
- out onto wire racks to cool. When layers are cool, fill
- with coconut filling better laters. Begin frosting cake
- with fondant frosting by starting on the sides and top.
- Dip marshmallow quarters in remaining frosting to coat
- both sides and apply randomly over top and sides of cake.
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 sryup and water. Stir over
- simmering water until smooth. Blend in vanilla, salt and
- almond extract. Stir in food coloring if desired. Keep
- frosting warm while using so it spreads smoothly.
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