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Chantilly Cake Recipe

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This recipe for Chantilly Cake, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Betty Crocker
Added: Tuesday, May 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. lemon velvet cake mix
1 pkg. lemon velvet frosting mix
2 c. whipping cream
˝ c. chopped well-drained seedless green grapes (about 1 c. whole)
˝ c. pistachio nuts, chopped

Directions:
Directions:
Bake cake in 9 inch layers. In small bowl, combine frosting mix and cream. Chill. Whip chilled frosting mixture on medium speed until stiff. Remove 1 c. frosting mixture, fold in grapes and nuts. Spread between cooled cake layers. Spread remaining frosting on sides and top. Refrigerate at least 2 hours. If desired, garnish top of cake with a ring of chopped pistachio nuts; arrange frosted green grapes around base of cake.
TO FROST GRAPES:
Wash and dry small bunches of grapes. Brush slightly beaten egg white over grapes. Dip in granulated sugar and dry on rack.
FLAMING CHANTILLY CAKE:
Follow recipe above except cut a lemon in half crosswise. Scoop out pulp, cut scallop edges. Press “lemon cup” into top of frosted cake. Just before serving, place several sugar cubes in cup. Pour lemon extract over cubes. Ignite cubes and serve.

 

 

 

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