Recipe - Pink Champagne Cake

2 Three fourths cup Sifted flour
1 tablespoon Baking powder
1 teaspoon Salt
2/3 cup Shortening
1 One half cup Sugar
Three fourths cup Champagne
6 Egg whites
6 lg Marshmallows; quartered
Coconut Filling
One fourth cup Butter
16 lg Marshmallows; quartered
1 tablespoon White wine
1 cup Coconut; flaked
Fondant Frosting
1 pound Powdered sugar
One fourth cup Light corn syrup
One fourth cup Water
1 One half teaspoon Vanilla
1 ds Salt
Few drops almond extract
2 dr 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 One half 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 2530
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 One half 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 1012 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.
NOTES : Thirty Years of Recipe Requests to the Los Angeles Times by Rose
Dosti
199495.