Champagne Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 3/4 cups flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup shortening
• 1 1/2 cups sugar
• 3/4 cup champagne
• 6 egg whites
• 1/4 cup butter
• 1 tablespoon wine (not champagne!)
• 16 marshmallows
• 1 cup flaked coconut
• 1 lb powdered sugar
• 1/4 cup light corn syrup (not dark)
• 1/4 cup water
• 1 1/2 teaspoons vanilla
• 1/8 teaspoon salt
• 1/2 teaspoon almond extract
• 6 large marshmallows
• 3 drops red food coloring (to make it pink!)

Recipe

• 1 sift flour, baking powder, and salt together and set aside.
• 2 cream shortening with 1 cup sugar until fluffy.
• 3 blend flour mixture alternately with champagne and mix to a smooth batter.
• 4 beat egg whites until stiff and soft peaks form.
• 5 fold about half the meringue into the batter, mixing thoroughly with whisk. gently fold in remaining meringue.
• 6 turn in to two greased and floured 9-inch cake pans.
• 7 bake at 350 degrees for 25-30 minutes or until tested done.
• 8 when cake has rested 10 minutes, turn out to cool.
• 9 when cold, put together with coconut filling.
• 10 over boiling water in double boiler, melt marshmallows, butter and wine.
• 11 remove from heat and add coconut.
• 12 sift powdered sugar in top of double boiler.
• 13 add corn syrup and water.
• 14 stir over boiling water until smooth.
• 15 add the vanilla, salt, and almond flavoring.
• 16 for pink champagne effect, add 2 or 3 drops red food coloring.
• 17 keep frosting warm so it spreads evenly.
• 18 with spoon, carefully pour fondant over top and sides of cake.
• 19 slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.