*  Exported from  MasterCook II  *

                           Pink Champagne Cake

Recipe By     :
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 3/4  c             Flour -- sifted
   1      tb            Baking powder
   1      ts            Salt
     2/3  c             Shortening
   1 1/2  c             Sugar
     3/4  c             Champagne
   6                    Egg whites
   6      lg            Marshmallows -- quartered
                        Coconut Filling
     1/4  c             Butter
  16      lg            Marshmallows -- quartered
   1      tb            White wine
   1      c             Coconut -- flaked
                        Fondant Frosting:
   1      lb            Powdered sugar
     1/4  c             Light corn syrup
     1/4  c             Water
   1 1/2  ts            Vanilla
   1      ds            Salt
   2      dr            Almond extract -- up to 3
   2      dr            Red food coloring -- up to 3

Resift flour with baking powder and salt. Cream shortening with 1 cup
sugar until light and fluffy. Blend in flour mixture and champagne
alternately, mixing to smooth batter.

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 gently but thoroughly with whisk. Gently
fold in remaining meringue.

Turn into two greased and floured 9" cake pans. Bake at 350°F for 25
to 30 minutes, just until cake tests done. Let stand 10 minutes then
turn out onto wire racks to cool.

When layers are cool, fill with Coconut Filling between layers. Using
2/3 cup Fondant Frosting, spread thin layer smoothly over top and
sides. This seals any crumbs. Pour about 1/2 cup additional frosting
over top of cake and spread quickly to smooth layer. Cover sides of
cake with 2nd layer of frosting.

Dip marshmallow quarters in remaining frosting to coat both sides and
set randomly over top and sides of cake.

Yield: 12 servings

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 syrup and water. Stir
over simmering water until smooth. Blend in vanilla, salt, and almond
extract. Stir in food color, if desired. Keep frosting warm while
using so it spreads smoothly.


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NOTES : Thirty Years of Recipe Requests to the Los Angeles Times by Rose
Dosti
1994-95.

Enjoy