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Frosty Snow Berry Cake

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Recipe

 

Yield

6 servings

Prep

45 min

Cook

35 min

Ready

80 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ¼ cups all-purpose flour
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3 teaspoons baking powder
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1 teaspoon salt
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cup vegetable shortening
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1 cup sugar
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1 teaspoon lemon zest
grated
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¾ cup milk
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4 each egg whites
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1 can cranberry sauce
jellied, cut into cubes
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Frosting
2 each egg whites
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¾ cup sugar
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cup light corn syrup
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2 tablespoons water
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¼ teaspoon salt
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¼ teaspoon cream of tartar
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1 teaspoon vanilla extract
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6 food coloring
red
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Ingredients

Amount Measure Ingredient Features
532 ml all-purpose flour
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15 ml baking powder
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5 ml salt
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158 ml vegetable shortening
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237 ml sugar
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5 ml lemon zest
grated
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177 ml milk
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4 each egg whites
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1 can cranberry sauce
jellied, cut into cubes
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Frosting
2 each egg whites
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177 ml sugar
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79 ml light corn syrup
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3E+1 ml water
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1.3 ml salt
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1.3 ml cream of tartar
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5 ml vanilla extract
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6 food coloring
red
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Directions

Mix dry ingredients.

Cream sugar and crisco. Add lemon rind. Add dry ingredients alternately with milk.

Beat egg whites until soft mounds begin to form and add gradually to cake mix.

Fold in jellied cranberry sauce cut into ¼ inch cubes.

Pour into 2 well greased and floured 8 inch round layer pans Bake at 375 for 30 to 35 minutes.

Cool and frost.

Pink Fluffy Frosting: Combine egg whites, sugar, light corn syrup, water, teaspoon salt, and cream of tartar in top of double boiler.

Cook over rapidly boiling water, beating with roatry beater or electric mixer until mixture stands in peaks.

Remove from heat. Add vanilla and red food coloring; continue beating until thick enough to spread.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 163g (5.7 oz)
Amount per Serving
Calories 4672% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 518mg 22%
Total Carbohydrate 37g 37%
Dietary Fiber 1g 5%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 1%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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