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Champagne Celebration Cake
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

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 remaining
4-inch cake. If desired, tint any remaining frosting; decorate with
tinted frosting and flowers. Serves 24.


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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