Snowflake Cake Recipe

Ingredients

• 2 eggs plus 4 egg yolks
• 1-1/2 cups sugar
• 1 cup milk
• 1/2 cup butter, cubed
• 2-1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon vanilla extract
• 1/2 cup chopped nuts, optional
• FROSTING:
• 1-3/4 cups sugar
• 1/2 cup water
• 4 egg whites
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract
• 2 cups flaked coconut

Directions

• In a bowl, beat eggs, yolks and sugar until light and fluffy, about 5 minutes. In a saucepan, heat milk and butter until butter melts. Combine flour and baking powder; add to egg mixture alternately with milk mixture. Beat until well mixed. Add vanilla. Fold in nuts if desired. Pour into three greased 9-in. round baking pans. Bake at 350° for 15-18 minutes or until cake tests done. Cool in pans 10 minutes before removing to wire racks to cool completely.
• For frosting, in a saucepan, bring sugar and water to a boil. Boil 3-4 minutes or until a candy thermometer reads 242° (firm-ball stage). Meanwhile, beat egg whites and cream of tartar in a bowl until foamy. Slowly pour in hot sugar mixture and continue to beat on high for 6-8 minutes or until stiff peaks form. Add vanilla. Frost the tops of two cake layers and sprinkle with coconut; stack on a cake plate with plain layer on top. Frost sides and top of cake; sprinkle with coconut. Refrigerate for several hours. Yield: 12-16 servings.

Snowflake Cake published in Taste of Home December/January 1995, p35