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Mama's Snow Cake

For a beautiful finish to a winter meal, I serve this "snow" cake. This dessert is so impressive its fluffy interior and its sweet exterior.—Jim Luker, Chesapeake, Virginia

12-16 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs, separated
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt, divided
1 cup milk
1 cup flaked coconut
1-1/2 teaspoons grated orange peel
ICING:
2 cups sugar
3 egg whites
5 tablespoons melted snow (or water)
2 teaspoons light corn syrup
1 teaspoon vanilla extract
Flaked coconut

Directions

In a bowl, cream butter and sugar until light and fluffy. Add egg
yolks and extracts; beat well. Combine flour, baking powder and 1/2
teaspoon salt. Add to creamed mixture alternately with milk. Add
coconut and orange peel. In a small bowl, beat egg whites with
remaining salt until stiff peaks form; gently fold into batter. Pour

2 of 2

Mama's Snow Cake (continued)

Directions (continued)

into three greased 9-in. round baking pans. Bake at 350° for
25-30 minutes or until a toothpick inserted near the center comes
out clean (if wood burning stove is used, start peeking after 25
minutes). Cool in pans for 10 minutes; remove to wire racks to cool
completely.
For icing, combine sugar, egg whites, water and corn syrup in a heavy
saucepan or double boiler. With a portable mixer, beat on low for 1
minute. Continue beating on low speed over low heat until frosting
reaches 160°, about 8-10 minutes. Pour into a bowl; add vanilla.
Beat on high until stiff peaks form, about 7 minutes. Place one cake
layer on a serving plate. Spread with frosting and sprinkle with
coconut. Repeat. Top with last layer. Frost top and sides of cake;
sprinkle with coconut. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 430 calories, 15 g fat (10 g saturated fat), 86 mg cholesterol, 327 mg sodium, 69 g carbohydrate, 1 g fiber, 5 g protein.