Pink Champagne Cake
This cake contains real chapagne which adds to the lightness and richness.

Servings Prep Time
8 60minutes

Servings Prep Time
8 60minutes

Instructions
Cake
  1. Resift flour with baking soda and

  2. salt. Cream shortening with 1 cup sugar until light and

  3. fluffy. Blend in flour mixture and champagne alternately,

  4. mixing to a smooth batter. Beat egg whites until stiff.

  5. Gradually beat in remaining 1/2 Cup sugar, continuing to

  6. beat to stiff meringue. Fold about 1/2 of the merigue into

  7. batter, mixing gently, but thoroughly with whisk. Gentle

  8. fold in remaining merigue. Turn onto 2 greased and floured

  9. 9″ cake pans. Bake at 350 degrees 25-30 minutes, just

  10. until tests done. Let stand for 10 minutes before turning

  11. out onto wire racks to cool. When layers are cool, fill

  12. with coconut filling better laters. Begin frosting cake

  13. with fondant frosting by starting on the sides and top.

  14. Dip marshmallow quarters in remaining frosting to coat

  15. both sides and apply randomly over top and sides of cake.

Coconut Filling
  1. Combine butter, marshmallows and wine in top of double boiler. Set over

  2. simmering water and stir occasionally until marshmallows

  3. are melted. remove from heat and stir in coconut. Cool

  4. until thick enough to spread.

Fondant Frosting
  1. Sift sugar into top of double boiler. Add corn sryup and water. Stir over

  2. simmering water until smooth. Blend in vanilla, salt and

  3. almond extract. Stir in food coloring if desired. Keep

  4. frosting warm while using so it spreads smoothly.