Frosty Snow-Berry Cake
- Ready In:
- 1hr 15mins
- Ingredients:
- 18
- Yields:
-
1 cake
- Serves:
- 12
ingredients
- 2 1⁄4 cups sifted pillsbury's best enriched flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2⁄3 cup shortening
- 1 cup sugar
- 1 teaspoon grated lemon rind
- 3⁄4 cup milk
- 4 egg whites
- 1⁄2 cup sugar
- 1 cup jellied cranberry sauce, cut into 1/4-inch cubes
-
Pink Fluffy Frosting
- 2 egg whites
- 3⁄4 cup sugar
- 1⁄3 cup light corn syrup
- 2 tablespoons water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- 1 teaspoon vanilla
- 6 drops red food coloring
directions
- Sift together flour, baking powder, and salt.
- Blend together shortening, one cup sugar, and lemon rind, creaming well.
- Add milk alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition, with electric blender on low speed.
- Beat the egg whites until soft mounds begin to form.
- Add gradually 1/2 cup sugar, beating constantly until meringue stands in heavy, shiny peaks.
- Fold gently but thoroughly into batter.
- Fold in the cranberry sauce.
- Pour into two well greased and floured 8-inch round layer pans.
- Bake in 375* oven for 30 to 35 minutes. Cool and frost.
- Pink Fluffy Frosting:.
- Combine first 6 ingredients in top of double boiler.
- Cook over rapidly boiling water, beating with rotary beater or electric mixer until mixture stands in peaks.
- Remove from heat.
- Add vanilla and food coloring; continue beating until thick enough to spread.
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