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Pink Champagne Cake

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

1/4 cup butter
16 large marshmallows, quartered
1 tablespoon white wine
1 cup coconut, flaked

1 pound powdered sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons vanilla
few drops almond extract
2 to 3 drops red food coloring

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.

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.

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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