2 3/4 cup flour, sifted
2 tsp baking powder
1 tsp salt
2/3 cup shortening
1 1/2 cup sugar
3/4 cup california champagne
6 egg whites
1 ******coconut filling*******
1/4 cup butter
1 tbsp white wine
16 large marshmallows
1 cup flaked coconut
1 ******fondant frosting******
1 lb powdered sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 tsp vanilla
1/8 tsp salt
1/2 tsp almond extract
2 or 3 drops red food coloring
6 large marshmallows
A Recipe for
Champagne Cake #1
Food Tip |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
This Recipe for Champagne Cake #1 is one of thousands in the Recipes-to-go Dessert Cookbook.
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
If you enjoy this Champagne Cake #1 Recipe - you should enjoy the recipe collections you can find on the websites below:
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This is a recipe for Champagne Cake #1 from the recipe cookbook of Recipes-to-go (Dessert)
Food Tip |
"When treasures are recipes they are less clearly, less distinctly remembered than when they are tangible objects. They evoke however quite as vivid a feeling-that is, to some of use who, considering cooking an art, feel that a way of cooking can produce something that approaches an aesthetic emotion. What more can one say? If one had the choice of again hearing Pachmann play the two Chopin sonatas or dining once more at the Cafe Anglais, which would one choose?" |
| Alice B. Toklas |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. |
| Voltaire |
Sift flour, baking powder and salt together and set aside. Cream
shortening with 1 cup sugar until fluffy. Blend flour mixture
alternately with champagne and mix to a smooth batter. Beat egg
whites until stiff and soft peaks form. Fold about half the meringue
into the batter, mixing thoroughly with whisk. Gently fold in
remaining meringue. Turn into two greased and floured 9-inch cake
pans. Bake at 350 degrees for 25-30 minutes or until tested done.
When cake has rested 10 minutes, turn out to cool. When cold, put
together with coconut filling. Over boiling water in double boiler,
melt marshmallows, butter and wine. Remove from heat and add coconut.
Sift powdered sugar in top of double boiler. Add corn syrup and
water. Stir over boiling water until smooth. Add the vanilla, salt
and almond flavoring. For pink champagne effect, add 2 or 3 drops red
food coloring. Keep frosting warm so it spreads evenly. 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.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Serves: 8
Champagne Cake #1 Recipe brought to you by Recipes To-Go