Shelly's Recipe

RIBBON CAKE

Category: Cakes

1/2 cup shortening
1 cup sugar
1 tsp vanilla
2 eggs, separated
2 cups sifted flour
3 tsp baking powder
1/2 tsp salt
2/3 cup milk
1 square chocolate, melted
Red vegetable coloring

Cream shortening, add sugar gradually, creaming until light and fluffy. Add vanilla. Add egg yolks, one at a time, beating well after each addition. Sift flour, baking powder and salt together and add to first mixture alternately with the milk. Beat only until smooth. Fold in stiffly beaten egg whites.

Divide batter into 3 equal parts, leaving 1 plain; to the second add the melted chocolate and to the last add a few drops of red vegetable or fruit coloring. Into a greased loaf pan spread 1/2 of the chocolate mixture; on top of this spread 1/2 of the pink, then 1/2 of the plain; repeat this process. Bake at 350 for 60 minutes. Cover with Fluffy Frosting.

Fluffy Frosting
1 cup sugar
2 egg whites
4 tbsp cold water
2 tsp white corn syrup
1/8 tsp salt
1 tsp maraschino cherry juice

Combine sugar, egg whites, water, corn syrup and salt in upper part of double boiler. Place over boiling water and beat constantly with rotary egg beater until frosting will stand in peaks, or about 7 minutes. Add cherry juice.