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Champagne Cake #1

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHAMPAGNE CAKE #1
 Categories: Cakes, Wine
      Yield: 8 Servings
 
           -JUDI M. PHELPS
  2 3/4 c  Flour; sifted
      2 ts Baking powder
      1 ts Salt
    2/3 c  Shortening
  1 1/2 c  Sugar
    3/4 c  California champagne
      6    Egg whites
           ******COCONUT FILLING*******
    1/4 c  Butter
      1 tb White wine
     16 lg Marshmallows
      1 c  Flaked coconut
           ******FONDANT FROSTING******
      1 lb Powdered sugar
    1/4 c  Light corn syrup
    1/4 c  Water
  1 1/2 ts Vanilla
    1/8 ts Salt
    1/2 ts Almond extract
      2    Or 3 drops red food coloring
      6 lg Marshmallows
 
  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
 
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