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Ombre Cake Recipe


Makes: 8 servings

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Step 1

Cake

Preheat oven to 325°F. Prepare pans with vegetable pan spray.

In medium bowl, sift together flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined. If desired, tint portions of cake batter with icing color. Divide evenly into prepared pans.

Bake 17-20 minutes or until toothpick inserted in center of cake comes out clean. Cool 5 minutes in pan on cooling grid; remove and cool completely before icing.

Step 2

Icing

For icing, beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.

Step 3

Assemble

To assemble, cut the crowns off of each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake. Top with second cake. Repeat with remaining icing and cake. Ice top and sides of cake.

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Ingredients

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all-purpose flour

2 1/4 cups all-purpose flour

baking powder

2 teaspoons baking powder

salt

1/2 teaspoon salt

butter or margarine, softened

3/4 cup (1 1/2 sticks) butter or margarine, softened

granulated sugar

1 1/3 cups granulated sugar

milk

2-3 tablespoons milk

egg whites

4 egg whites

solid vegetable shortening

3/4 cup solid vegetable shortening

sifted confectioners' sugar

6 cups (about 1 1/2 lbs) sifted confectioners' sugar

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