Ingredients
- 2 3/4 c. Flour, sifted
- 2 tsp Baking pwdr
- 1 tsp Salt
- 2/3 c. Shortening
- 1 1/2 c. Sugar
- 3/4 c. California champagne
- 6 x Egg whites
- 1/4 c. Butter
- 1 Tbsp. White wine
- 16 lrg Marshmallows
- 1 c. Flaked coconut
- 1 lb Powdered sugar
- 1/4 c. Light corn syrup
- 1/4 c. Water
- 1 1/2 tsp Vanilla
- 1/8 tsp Salt
- 1/2 tsp Almond extract
- 2 x Or possibly 3 drops red food coloring
- 6 lrg Marshmallows
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Champagne Cake
Servings: 8
Directions
- Sift flour, baking pwdr and salt together and set aside. Cream shortening with 1 c. sugar till fluffy. Blend flour mix alternately with champagne and mix to a smooth batter. Beat egg whites till stiff and soft peaks form. Fold about half the meringue into the batter, mixing thoroughly with whisk. Gently mix in remaining meringue. Turn into two greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30 min or possibly till tested done.
- When cake has rested 10 min, turn out to cold. When cool, combine with coconut filling. Over boiling water in double boiler, heat marshmallows, butter and wine. Remove from heat and add in coconut. Sift powdered sugar in top of double boiler. Add in corn syrup and water. Stir over boiling water till smooth. Add in the vanilla, salt and almond flavoring. For pink champagne effect, add in 2 or possibly 3 drops red food coloring.
- Keep frosting hot so it spreads proportionately. With spoon, carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.
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