Pink champagne cake

 
                            Pink Champagne Cake
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 3/4  cups          sifted flour
    1      tablespoon    baking powder
    1      teaspoon      salt
      2/3  cup           shortening
    1 1/2  cups          sugar
      3/4  cup           champagne
    6                    egg whites
    6      large         marshmallows -- quartered
 					
                         Coconut Filling
      1/4  cup           butter
   16      large         marshmallows -- quartered
    1      tablespoon    white wine
    1      cup           coconut -- flaked
 					
                         Fondant Frosting
    1      pound         powdered sugar
      1/4  cup           light corn syrup
      1/4  cup           water
    1 1/2  teaspoons     vanilla
           dash          salt
           few drops     almond extract
    2      drops         red food coloring -- 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 2 greased and floured 9" cake pans.  Bake at 350 degrees 25-30
 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 second layer of
 frosting. 
 
 Dip marshmallow quarters in remaining frosting to coat both sides and set
 randomly over top and sides of cake.  Makes 10-12 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