Cajun Cognac Cake
Ingredients
2 C. sifted flour
1 C. sugar
3 tsp. baking powder
1/2 C. salad oil
1/2 C. milk
1 1/2 tsp. brandy
1/2 C. milk
2 egg yolks
2 egg whites
1/2 C. sugar.
Orange Filling
1/3 C. sugar
2 Tbsp. flour
1/2 C. orange juice
1/4 C. water
1 egg yolk
2 Tbsp. cognac
2 Tbsp. margarine.
Frosting
1 egg white
1/4 C. margarine, melted
1 1/2 tsp. cognac
1/2 ounces square of baking chocolate, melted
2 C. confectioners sugar
1 Tbsp. cream
Cooking Instructions
Preheat oven to 350. Sift together into a large bowl: flour, 1 C. sugar and baking powder. Add salad oil, half C. of milk and cognac. Beat until smooth. Add remaining milk and egg yolks, beating until smooth. In medium bowl, beat whites until frothy. Gradually beat in the half C. sugar until glossy stiff meringue results. Fold meringue carefully into batter. Pour into 2 greased and floured cake pans and bake in moderate oven (350) for 30 minutes or until cake tester comes out clean in center of layers. Remove from oven and turn out on rack to cool. Orange Filling – In small saucepan, combine the sugar and flour. Blend in orange juice plus water, Cook over medium heat, stirring constantly until mixture thickens about 10- 15 minutes. Remove from heat plus add egg yolk, cognac and margarine. Blend. Return to moderate heat; cook 2 minutes longer, stirring constantly. Cool thoroughly before using as cake filling. Cognac Frosting – In large bowl, beat egg whites. Blend in melted margarine and cognac Blend in Melted chocolate. Add sugar, 1/2 C. at a time, alternating with cream for desired spreading consistency. Spread orange filling over bottom layer of cake. Top with second layer. Frost top and sides with cognac frosting.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)