Presents

"From Sandi's Recipe File"

Recipe Source: Recipes Plus Calendar from Safeway Cakes & Cheesecakes Recipe File Serving Size: Serves 16 Have this recipe emailed to you!

Celebration Cake Amount Ingredient Cake:   4 teaspoons instant coffee granules (optional) 1 1/4 cups milk 3 cups sifted Five Roses cake and pastry flour 1 tablespoon baking powder 1 teaspoon salt 1 1/2 cups sugar 3/4 cups Canola Harvest margarine 6 egg yolks Meringue:   6 egg whites 3/4 cup sugar 1/2 cup sliced or chopped hazelnuts (filberts) Filling:   1 1/2 cups whipping cream 1/4 cup hazelnut or coffee liqueur or prepared coffee 2 squares semi-sweet chocolate, melted

Preparation Instructions:

Dissolve coffee in milk. Place in large mixer bowl with all cake ingredients. Blend until moistened, then beat 3 minutes on medium speed of mixer.
Pour into three round 9 inch layer cake pans which have been lined on bottoms with Reynolds Cut-Rite wax paper.
For meringue, in large bowl beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition. Beat until stiff peaks form.
Spread lightly over cake batter in all three pans sealing to edge of pans. Sprinkle with hazelnuts; press lightly into meringue.
Bake at 350 degrees 35 - 40 minutes or until meringue is golden. Cool cake in pans 30 minutes. Remove and cool on racks.
Beat cream with liqueur until stiff. Spread half over meringue side of one cake layer on cake plate. Top with second layer (meringue side up), remaining whipped cream and final layer with meringue on top
Drizzle with chocolate. Chill. (May be served immediately or prepared ahead and chilled overnight.) Serves 16.

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