Preparation:
Cream shortening; gradually add sugar beating well. Combine flour, baking
powder and salt; set aside. Combine milk and water. Add flour mixture to
creamed mixture alternately with milk mixture, beginning and ending with
flour mixture. Mix well after each addition. Stir in vanilla. Beat egg
whites (at room temperature) until stiff peaks form; fold into batter. Pour
batter into 2 greased and floured 9 inch round cake pans. Bake at 350' for
25 minutes or until a wooden toothpick inserted comes out clean. Cool in
pans for 10-15 minutes; remove from pans and let cool completely. Split
each
layer horizontally and spread Grape Filling between layers, reserving 1/2
cup Grape Filling. Spread Grape Frosting on top and sides of cake. Drizzle
top of cake with reserved filling.
GRAPE FILLING
Combine sugar, cornstarch, salt, grape juice and water in a medium
saucepan,
stirring well. Bring mixture to a boil over medium heat and boil for 1
minute, stirring constantly. remove from heat; add lemon juice and butter,
stirring until well blended. Cool.
GRAPE FROSTING
Combine sugar, egg whites (at room temperature), grape juice and syrup in
the top of a large double boiler. Beat on low speed of electric mixer until
well blended. Place over boiling water; beat constantly on high speed about
7 minutes or until stiff peaks form. Remove from heat and beat until
frosting is thick enough to sprea |
