| LEMON SNOW CAKE |
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Makes One 13 x 9 x 2-inch Cake 12 to 16 ServingsCake 2 -1/4 cups sifted cake flour 1 -1/2 cups granulated sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 cup milk, divided 2/3 cup CRISCO all-vegetable shortening or 2/3 CRISCO Stick 3/4 teaspoon almond extract 3/4 teaspoon lemon extract 3/4 teaspoon vanilla extract 3 eggs Filling 3/4 cup confectioners' sugar 1/2 cup Butter Flavor CRISCO all-vegetable shortening or 1/2 Butter Flavor CRISCO Stick 2 tablespoons evaporated milk 1 teaspoon imitation butter flavor 1/4 teaspoon almond extract 1/4 teaspoon lemon extract 1/4 teaspoon vanilla extract 1/2 cup marshmallow creme Topping 3/4 cup granulated sugar 2 tablespoons plus 1-1/2 teaspoons cornstarch 1/8 teaspoon salt 3/4 cup water 2 egg yolks, lightly beaten 3 tablespoons fresh lemon juice 1 tablespoon Butter Flavor CRISCO all-vegetable shortening or 1 tablespoon Butter Flavor CRISCO Stick 1 teaspoon grated lemon peel 1 teaspoon lemon extract 1/2 teaspoon white vinegar 1 -1/2 cups flake coconut Decorations (optional) Candy lemon drops Fresh lemon slices, halved Mint leaves Heat oven to 350ºF. Grease 13 x 9 x 2-inch baking pan with Butter Flavor Crisco or Crisco Shortening. Flour lightly. For cake, sift flour, 1-1/2 cups granulated sugar, baking powder and 3/4 teaspoon salt together 3 times in large bowl. Add 1/2 cup milk, 2/3 cup Crisco Shortening, 3/4 teaspoon almond extract, 3/4 teaspoon lemon extract and 3/4 teaspoon vanilla. Beat at medium speed of electric mixer 2 minutes. Add remaining 1/2 cup milk and eggs. Beat 2 minutes. Pour into pan. Bake at 350ºF for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Place cake upside down on wire rack. Cool completely. Split cake in half horizontally to make two thin layers. For filling, combine confectioners' sugar, 1/2 cup Butter Flavor Crisco, evaporated milk, butter flavor, 1/4 teaspoon almond extract, 1/4 teaspoon lemon extract and 1/4 teaspoon vanilla in medium bowl. Beat at high speed 5 minutes. Add marshmallow creme. Beat until well blended. For topping, combine 3/4 cup granulated sugar, cornstarch and 1/8 teaspoon salt in small saucepan. Stir in water, egg yolks and lemon juice. Cook and stir on medium heat until mixture comes to a boil and is thickened and clear. Remove from heat. Add Butter Flavor Crisco, lemon peel, 1/2 teaspoon lemon extract and vinegar. Blend well. Refrigerate until chilled. To assemble, reserve 1/2 cup filling. Place bottom half of cake on serving tray. Spread top with remaining filling. Cover with top half of cake. Spread reserved 1/2 cup filling very thinly over top and sides of cake. Spread topping over filling. Sprinkle with coconut, pressing coconut lightly into sides of cake. Refrigerate at least 30 minutes before serving. For optional decorations, decorate top of cake with candy lemon drops, lemon slices and mint leaves. Refrigerate leftovers. |
