Champagne Celebration Cake

Ingredients

Directions

Grease and lightly flour one 9andquot; 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 9andquot; 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.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.