| POLKA DOT CAKE Makes 10 servings. Two 16 oz containers chocolate frosting, whipped until fluffy 4 eggs 2 cups sugar or Splenda 1/2 tsp salt 1 tbs baking powder 1 1/4 cups buttermilk 1 1/2 tsp vanilla 1 cup unsalted butter or margarine, softened 1 tsp baking soda 3 cups flour COLORFUL MERINGUE KISSES: Gel paste food coloring, any colors you like 1 tbs light corn syrup 3 egg whites 3/4 cup + 2 tbs sugar or Splenda Heat oven to 350°. Grease two 8" round cake pans, line pans with parchment, grease and flour, then set aside. In a bowl, combine flour, baking powder, baking soda and salt, set aside. Beat butter and sugar until light. Add vanilla and eggs, beat well. Add flour mixture and buttermilk alternately. Divide batter between pans and bake until done, 30 min. Cool in pans 15 min. Turn out and cool, top side up. -FOR MERINGUE KISSES---Heat oven to 175°. Line 2 baking sheets with parchment. Prepare 4 pastry bags fitted with 1/2" plain tips, set aside. In a saucepan, combine 3/4 cup sugar, corn syrup and 2 tbs water over heat. Stir until sugar dissolves. Brush insides of pan with a wet pastry brush to remove any sugar crystals. Boil, without stirring until syrup registers 230° on a candy thermometer. -Whip egg whites and remaining sugar until soft peaks form. Pour sugar syrup into egg whites, beat until mixture is thick and glossy. Divide meringue between 4 bowls, then tint any colors you would like. Stir each one before transferring to pastry bags. Pipe 1 1/4" round kisses onto lined baking sheets. Bake until set and cooked through, 2 1/2 hours. Turn oven off, leaving meringues to dry completely, 1 hour. -ASSEMBLE THE CAKE---Trim domed tops from cakes. Fill with 1/4" thick layer of frosting and frost the entire cake. Decorate sides with meringue kisses, then SERVE... |
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