Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Red food coloring (optional)
8 Egg whites
9 tb Champagne
Edible carnations

-------------------CHAMPAGNE BUTTERCREAM------------------------
3/4 c Shortening
3/4 c Butter or margarine
1 tb Champagne
4 1/2 c Powdered sugar
Red food color

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
350~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 remainging 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
3-3/4 cups.

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