b'PINK CHAMPAGNECAKE BATTER2 Whole Eggs1 Egg Yolk1/2 CupVegetable Oil1 1/2 Cups Soft -A- SilkCake FlourPREHEAT OVEN TO 350 DEGREES. 1 1/2 Cup Granulated Sugar, DividedCOMBINE WHOLE EGGS, EGG YOLK AND VEGETABLE OILINTOALARGEBOWLANDBLENDTOGETHER. 1 TeaspoonSaltSIFT CAKE FLOUR, 3/4 CUP GRANULATED SUGAR, SALT, 1 TeaspoonBakingBAKING POWDER, AND LEMON EXTRACT.ADD TO THE PowderABOVEAND BLEND UNTIL SMOOTH.3 Teaspoons LemonADD WATER AND VANILLA AND MIX SMOOTH. SCRAPEExtractDOWN BOWL.3/4 Cup WaterPLACE EGG WHITES INTOA SEPARATE BOWL AND BEATTO A STIFF PEAK. 2 TeaspoonVanillaADD 3/4 CUP SUGAR AND CREAM OF TARTAR TO THE EGG 8 Egg WhitesWHITES. BEAT BACK TO A FULL PEAK. ADD TO THE FIRSTMIX AND BLEND ONLY. 1 1/2TeaspoonCream Of TartarPOUR BATTER INTO TWO 8 INCH CAKE PANS, FILLINGTHEM HALFWAY,AND BAKE FOR 25 TO 30 MINUTES.COOL ON WIRE RACKS . ONCE COOLED, CUT EACH CAKE PINK CHAMPINGHORIZONTALLY IN HALF. ICINGICE CAKE WITH PINK CHAMPING ICING. PLACE ICING 8 Egg WhitesBETWEEN ALL FOUR LAYERS AND THE ENTIRE OUTSIDEOF THE CAKE. ONCE ICED, PLACE SMALL PIECE PECANS 2 3/4 CupPowderedALL AROUND THE OUTSIDE EDGES. SugarPINK CHAMPING ICING 1 TeaspoonVanillaBEATEGGWHITESUNTILAFULLPEAKFORMS. 1 CupWater4 Tablespoon Strawberry Jam4 DropRed FoodColoring2 Cups Small Pecan Pieces210'