Ingredients Jump to Instructions ↓

  1. 3/4 cup butter

  2. 3/4 cup shortening

  3. 3 cups sugar

  4. 1 cup milk

  5. 1 cup water

  6. 4 1/2 cups flour

  7. 2 tablespoons baking powder

  8. 1 1/2 teaspoons salt

  9. 2 teaspoons vanilla extract

  10. 1 teaspoon almond extract

  11. 9 egg whites

  12. 2 cups flaked coconut

  13. 2 tablespoons fresh lemon juice **LEMON-BUTTER FROSTING**

  14. 6 tablespoons butter or margarine -- softened

  15. 3 cups sifted powdered sugar -- divided

  16. 1/4 cup milk

  17. 2 teaspoons lemon rind -- grated

  18. 1 teaspoon vanilla extract **LEMON FILLING**

  19. 1 1/2 cups sugar

  20. 1/3 cup cornstarch

  21. 1/2 teaspoon salt

  22. 2 1/2 cups water

  23. 1/2 cup lemon juice

  24. 9 egg yolks -- beaten Beat butter and shortening at medium speed with an electric mixer about 2 minut es or until creamy. Gradually add sugar, beating

  25. 5 to 7 minutes. Combine milk and water. Combine flour, baking powder, and salt; add to creamed mixture alt ernately with milk mixture, beginning and ending with flour mixture. Beat at l ow speed just until blended after each addition. Stir in flavorings. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour b atter into 4 greased and floured 9-inch round cakepans. Bake at

  26. 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks

  27. 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 Fro sting on sides. Press coconut mixture into frosting on sides of cake.

  28. 1 (4-layer) cake. Lemon-Butter Frosting: Beat butter at medium speed of an electric mixer until c reamy. Add

  29. 1 cup powdered sugar, beating until blended; gradually add milk, be ating until blended after each addition. Beat in lemon rind and vanilla. Grad ually beat in remaining sugar until blended; beat to spreading consistency. Yi eld: about 3 cups. Lemon Filling: Combine first

  30. 3 ingredients in a heavy saucepan; gradually stir in water and lemon juice. Bring to a boil over medium heat, stirring constantl y,

  31. 2 to 3 minutes. Stir about one-fourth of hot mixture into egg yolks; stir into remaining hot mi xture. Cook, stirring constantly,

  32. 1 minute or until mixture thickens and boils Make Two Sheet Cakes: The cake batter may be baked in two greased and floured

  33. 1 3- x 9-inch pans at

  34. 350? for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. One recipe of lemon-butter frosting or chocolate glaz e will top both cakes. For the lattice design, you'll need two recipes of lemo n-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 two 13- x 9- inch cakes.

  35. 1 (16-ounce) package semisweet chocolate chips

  36. 1 cup whipping cream

  37. 1/2 cup but ter, softened

Instructions Jump to Ingredients ↑

  1. Combine chocolate and whipping cream in a large glass bowl. Microwave at Mediu m-High (50% power) 3 1/2 minutes. Remove and whisk or stir until chocolate mel ts and mixture is blended, 1 to 2 minutes. If chocolate isn't melted, microwav e 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 consiste ncy.


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