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Champagne Celebration Cake

Ingredients

  • 4 cups flour 
  • 3 cups sugar 
  • 5 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1 2/3 cups milk 
  • 1 cup shortening 
  • 1/2 cup champagne 
  • 1 tablespoon vanilla 
  • 12 drops red food coloring (optional) 
  • 8 egg whites 
  • 9 tablespoons champagne 
  • edible carnations 
Champagne Butter Cream Frosting 
  • 3/4 cup shortening 
  • 3/4 cup butter or margarine 
  • 1 tablespoon champagne 
  • 4 1/2 cups powdered sugar 
  • red food color 
Method 

Grease and lightly flour one 9 inch pan and one 13 by 9 by 2 inch pan; set aside. In a very large bowl stir together flour, sugar, baking powder, soda and 1/4 teaspoon salt. Add milk, shortening, 1/2 cup champagne, vanilla and if desired, red food coloring. Beat on low to medium speed about 30 seconds or just until combined, scraping bowl constantly. Beat on medium speed 2 minutes. Add unbeaten egg whites; beat 2 minutes. (Batter may appear slightly curdled.) Spread 2 3/4 cups batter in 9 inch pan and remaining batter in 13 x 9 x 2 inch pan. Bake at 350° F for 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done. 
Cool cakes in pans on racks 10 minutes. 
Remove from pans and cool completely. 
Using cardboard circle patterns of 4 and 6 inches, cut one 4 inch and one 6 inch cake layer from the 13 x 9 x 2 inch cake. If desired, drizzle 3 tablespoons of champagne over the top of each round cake layer. Place the 9 inch cake layer on a serving plate; frost sides and top . Lining up the backs of the layers place the 6 inch cake on top of the 9 inch cake, frost sides and top. Repeat with remaining 4 inch cake. If desired, tint any remaining frost; decorate with tinted frosting and flowers. 

Yield: enough for 24 servings 
A great cake to make if you are having company. 

Champagne Butter Cream Frosting 

In a bowl beat shortening and butter or margarine until combined. Beat in champagne or cream sherry. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne or cream sherry to make frosting spreading consistency. 

Yield: 3 3/4 cups