* Exported from MasterCook *
 
                               Ambrosia Cake
 
 Recipe By     :The Southern Heritage Cakes Cookbook
 Serving Size  : 0     Preparation Time :0:00
 Categories    : Exported To List
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3           cup  shortening
   1 3/4           cups  sugar
   2 1/2           cups  sifted cake flour
   1         tablespoon  baking powder
      1/2      teaspoon  salt
   1                cup  milk
   1                cup  flaked coconut
   1 1/2      teaspoons  vanilla extract
   5                     egg whites
                         --Orange Coconut Filling--
      1/2           cup  sugar
   1 1/2      teaspoons  cornstarch
   1         tablespoon  butter or margarine
   1                     egg yolk
      1/3           cup  flaked coconut
   2        tablespoons  grated orange rind
   1         tablespoon  orange juice
   1         tablespoon  lemon juice
                         --White Frosting--
   1                cup  sugar
      1/2           cup  light corn syrup
      1/4           cup  water
   2                     egg whites
   1           teaspoon  almond extract
 
 Cream shortening; gradually add sugar, being well.
 Combine flour, baking powder and salt; add to creamed mixture alternately 
 with milk, beginning and ending with flour mixture.  Stir in coconut and 
 vanilla.
 Beat egg whites (at room temperature) until soft peaks form; fold into batter.
 Spoon batter into 2 greased and floured 9-inch round cakepans.  Bake at 350 
 deg for 35 minutes or until a wooden pick inserted in center comes out clean. 
  Cool in pans 10 minutes; remove layers from pans and let cool completely.  
 Spread Orange Coconut Filling between layers; spread tops and sides of cake 
 with White Frosting.  Yield:  one 2-layer cake.
 Orange Coconut Filling:  Combine sugar, cornstarch, butter, egg yolk, and 
 coconut in a heavy saucepan.  Cook over medium heat, stirring constantly, 
 until mixture thickens.  Remove from heat and stir in orange rind and fruit 
 juices.  Cool.  Yield: about 1 1/2 cups.
 White Frosting: Combine sugar, syrup and water in a medium-size heavy 
 saucepan.  Cook over medium heat, stirring frequently, until mixture reaches 
 soft ball stage (240 deg).
 Beat egg whites (at room temperature) until foamy. While beating at medium 
 speed of electric mixer, slowly pour hot syrup in a thin stream over egg 
 whites.  Turn mixer to high speed and continue beating until stiff peaks form 
 and frosting is thick enough to spread.  Add almond extract; beat until 
 blended.  Yield:  enough for one 2-layer cake.
 
 Copyright:
   “1873 by Oxmoor House”
 
                                     - - - - - - - - - - - - - - - - - - - 
 
 Per serving: 5670 Calories (kcal); 164g Total Fat; (25% calories from fat); 
 58g Protein; 1016g Carbohydrate; 277mg Cholesterol; 3369mg Sodium
 Food Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 32 
 Fat; 66 1/2 Other Carbohydrates
 
 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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