Dawn Kragt Karen Swartz- Surdell Diana Mejia Sunshine Ambrosia Cake CAKE- 2 cups flour (sifted and I use Self-rising flour) 2cups sugar 4 eggs 1 teaspoon vanilla 1 cup milk 1/2 cup (1 stick) butter 6-8 Tablespoons undiluted frozen orange juice, thawed. Bakers sweetened shredded coconut Heat oven to 350°. Grease and flour 2- 9 round pans. Combine flour and sugar in a bowl, set aside. Beat eggs and vanilla in large bowl, high speed, until thick and lemon colored. On low speed, slowly add flour/sugar mixture. Mix thoroughly. On low heat, in a small sauce pan, heat milk and butter until just boiling. Do not over cook or burn. Gradually add to mixture, mixing thoroughly. Pour, even amounts into prepared pans. Bake 30-35 minutes or until pick inserted comes out clean and cake pulls away from pan. Cool about 10 minutes in pans then flip onto wire racks to cool. FROSTING- 3/4 cup sugar 3 Tablespoons light corn syrup 2 Tablespoons water 2 egg Whites 1/4 teaspoon salt 1 teaspoon vanilla Using double-boiler pans. In top pan combine all ingredients EXCEPT VANILLA. Cook over rapidly boiling water and beat with electric mixer, medium speed, until mixture stands in stiff peaks. Then remove from heat, add vanilla, then continue to beat until frosting holds deep swirls. ASSEMBLING THE CAKE- Place one cake on serving cake plate, poke several holes into cake, spread 3 tablespoons of thawed orange juice all over the cake (I end up using maybe 4 tablespoons). Frost this layer, just the top. Add coconut. Place the second cake on top,poke holes into, spreading thawed 3 tablespoons orange juice on this layer. Frost the entire cake--top and sides. Apply coconut to the entire cake top and sides. Store in airtight container (like Tupperware cake taker). Its a very messy cake to assemble and a little time consuming BUT so worth it and so YUMMY!! I make it for our family Christmas every year. Enjoy---
Posted on: Sun, 04 Jan 2015 02:44:36 +0000
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