Preparation / Directions:
Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Combine milk and water. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in flavorings. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 4 greased and floured 9-inch round cakepans. Bake at 350ø for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
Combine coconut and lemon juice, tossing gently.
Spread Lemon Filling between layers and on top of cake; spread Lemon-Butter
Frosting on sides. Press coconut mixture into frosting on sides of cake.
Lemon-Butter Frosting: Beat butter at medium speed of an electric mixer until
creamy. Add 1 cup powdered sugar, beating until blended; gradually add milk,
beating until blended after each addition. Beat in lemon rind and vanilla. Gradually beat in remaining sugar until blended; beat to spreading consistency. Yield: about 3 cups.
Lemon Filling: Combine first 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantly, 2 to 3 minutes. Stir about one-fourth of hot mixture into egg yolks; stir into remaining
hot mixture. Cook, stirring constantly, 1 minute or until mixture thickens and
boils. Remove from heat; chill. Yield: about 4 cups.
Make Two Sheet Cakes: The cake batter may be baked in two greased and
floured
13- x 9-inch pans at 350ø for 30 to 35 minutes or until a wooden pick
inserted in center comes out clean. One recipe of lemon-butter frosting or
chocolate glaze will top both cakes. For the lattice design, you'll need
two
recipes of lemon-butter frosting
For a variation on the classic lemon cake, substitute this recipe for the
lemon frosting. This makes enough glaze for the four-layer cake or the
two13-
x 9-inch cakes.
1 (16-ounce) package semisweet chocolate chips
1 cup whipping cream
1/2 cup butter, softened
Combine chocolate and whipping cream in a large glass bowl. Microwave at
Medium-High (50% power) 3 1/2 minutes. Remove and whisk or stir until
chocolate melts and mixture is blended, 1 to 2 minutes. If chocolate isn't
melted, microwave again at 50% power 30 to 60 seconds; stir briskly.
Whisk or stir in butter. Set aside 10 to 15 minutes or until mixture has
cooled to a spreading consistency.
Notes: start with a VERY BIG BOWL I don't mean to shout, but you can't do
this cake in your regular ol' cake bowl. It will overflow!!! I put it in my
biggest Pyrex bowl, and it very nearly didn't fit! Also, when you've poured
the batter into your pans, shake the pans gently to distribute the batter
evenly in the pan. This batter does not "redistribute" itself as it warms,
but stays pretty much how it goes into the oven, aside from the rising. So
be
careful! This produces a cake that is very moist and firm, with a
delightful
texture and flavor. And the filling is to die for! I suspect that this
filling
would be *great* for
|
