Champagne Cake Recipe

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Servings: 8

Ingredients

Cost per serving $1.15 view details

Directions

  1. Sift flour, baking pwdr and salt together and set aside. Cream shortening with 1 c. sugar till fluffy. Blend flour mix alternately with champagne and mix to a smooth batter. Beat egg whites till stiff and soft peaks form. Fold about half the meringue into the batter, mixing thoroughly with whisk. Gently mix in remaining meringue. Turn into two greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30 min or possibly till tested done.
  2. When cake has rested 10 min, turn out to cold. When cool, combine with coconut filling. Over boiling water in double boiler, heat marshmallows, butter and wine. Remove from heat and add in coconut. Sift powdered sugar in top of double boiler. Add in corn syrup and water. Stir over boiling water till smooth. Add in the vanilla, salt and almond flavoring. For pink champagne effect, add in 2 or possibly 3 drops red food coloring.
  3. Keep frosting hot so it spreads proportionately. 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.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 231g
Recipe makes 8 servings
Calories 858  
Calories from Fat 221 26%
Total Fat 25.12g 31%
Saturated Fat 9.25g 37%
Trans Fat 5.71g  
Cholesterol 15mg 5%
Sodium 709mg 30%
Potassium 88mg 3%
Total Carbs 152.59g 41%
Dietary Fiber 1.6g 5%
Sugars 108.03g 72%
Protein 5.05g 8%
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