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Champagne Celebration Cake




Source of Recipe


Internet


List of Ingredients




Yield: 24 servings

4 c flour
3 c sugar
5 ts baking powder
1/2 ts baking soda
1 2/3 c milk
1 c shortening
1/2 c champagne
1 tb vanilla
12 dr red food coloring; optional
8 egg whites
9 tb champagne
carnations -- edible

3/4 c shortening
3/4 c butter or margarine
1 tb champagne
4 1/2 c powdered sugar
red food coloring


Recipe



Grease and lightly flour one 9" round pan and one 13x9x2 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 till 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" pan and remaining batter in 13x9x2 pan.
Bake at 350º F 30-35 minutes for round cake and 40-45 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 13x9x2 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 frosting; decorate with
tinted frosting and flowers.
Serves 24.

CHAMPAGNE BUTTERCREAM 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.
Makes 3 3/4cups.