Pink Champagne Cake
Time to make:
25-30 minutes baking
Calories per Servings:
723 calories; 491 mg sodium; 13 mg cholesterol; 26 grams fat; 116 grams carbohydrates; 6 grams protein; 0.25 gram fiber.
- 2 3/4 cups sifted flour
- 1 1/2 cups sugar
- 3/4 cup champagne
- 2/3 cup shortening
- 3 tsp baking powder
- 1 tsp salt
- 6 egg whitesCoconut Filling:
- 1/4 cup butter
- 16 large marshmallows, quartered
- 1 tbsp white wine
- 1 cup flake coconutFondant Frosting:
- 2-3 drops red food color, optional
- 1 1/2 tsp vanilla extract
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 lb powdered sugar
- 6 large marshmallows, quartered
- dash salt
- few drops almond extract
STEP BY STEP:
- Sift flour again with baking powder and salt.
- Cream shortening with 1 cup sugar until light and fluffy. Blend in flour mixture and champagne alternately, mixing until smooth.
- 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 thoroughly with whisk. Gently fold in remaining meringue.
- Turn into 2 greased and floured 9-inch layer cake pans. Bake at 350 degrees F until toothpick inserted in center comes out clean, 25 to 30 minutes.
- Cool in pan 10 minutes, then turn out onto wire racks to cool. While cake is baking, melt butter, marshmallows and wine in top of double boiler over boiling water.
- Remove from heat and stir in coconut. Cool until thick enough to spread
- Sift powdered sugar into top of double boiler. Add corn syrup and water. Stir over boiling water until smooth.
- Blend in vanilla, salt and almond extract. Stir in food color. Keep frosting warm while using so it will spread .
- When cake layers are cool, spread top of 1 with coconut filling and stack second on top. Spread 2/3 cup fondant frosting thinly and smoothly over top and sides of cake, sealing any crumbs.
- Pour about 1/2 cup additional frosting over top of cake and spread quickly to smooth. Cover sides of cake with remaining frosting.
- Dip marshmallow quarters in remaining frosting to coat both sides and set randomly over top and sides of cake.