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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups shortening |
2 1/4 cups sugar |
4 1/2 cups sifted cake flour |
1 tablespoon plus 1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 3/4 cups milk |
3/4 teaspoon almond extract |
9 egg whites |
divinity frosting |
silver ribbon |
silver balls |
miniature bride and groom |
Directions:
1. Cream shortening; gradually add sugar, beating until light and fluffy. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in almond extract.
2. Beat egg whites (at room temperature) until stiff peaks form; fold into batter. Spoon batter into 1 greased and floured 8- inch round cake pan and 1 greased and floured 10-inch round cake pan. Bake 8-inch layer at 350° for 30 minutes and 10-inch layer at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely on wire racks.
3. Slice each layer in half horizontally; spread Divinity Frosting between sliced layers, placing larger layer, bottom side down, on cake plate. Spread top and sides of bottom layer with Divinity Frosting. Place smaller layer, bottom side down, in middle of larger layer. Spread top and sides of top layer with Divinity Frosting. Decorate with silver ribbon and balls, and place miniature bride and groom on top layer.
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