- 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
3/4 c shortening
3/4 c butter or margarine
1 tb champagne
4 1/2 c powdered sugar
red food coloring
9" round pan and one
13x9x2 pan; set
aside. In a very large bowl stir together flour, sugar, baking
1/4 teaspoon salt. Add milk, shortening,
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.)
2-3/4 cups batter in
9" pan and remaining batter in
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.
4 and 6 inches, cut one 4-inch
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 3-3/4 cups.