St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Champagne Cake
  
4     c  Flour
3     c  Sugar
5     t  Baking powder
  1/2 t  Baking soda
  1/4 t  Salt
1 2/3 c  Milk
1     c  Shortening
  1/2 c  Champagne
1     T  Vanilla
  1/8 t  Red food coloring
8        Egg whites
  1/2 c  Champagne (for spritzing)
  
Grease and lightly flour two 13x9x2 pans - set aside.

In a very large bowl stir together flour, sugar, baking powder, soda, and salt. 
Add milk, shortening, 1/2 cup champagne, vanilla, and 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.)
Divide batter 1/2 to each pan. 
Bake at 350~F 40-45 minutes or until cake tests done. 
Cool cakes in pans on racks 10 minutes. 
Remove from pans and cool completely. 

Carefully slice both cakes into two layers.
Put 1/2 c Champagne in a clean spray bottle

Place first layer on a serving plate, Mist with Champagne, frost sides and top. 
Repeat for additional 3 layers.

Serves 24. 

Champagne Frosting

  3/4 c  Shortening
  3/4 c  Butter or margarine
2     T  Champagne
4 1/2 c  Powdered sugar

In a bowl beat shortening and butter or margarine until combined. 
Beat in champagne. 
Beat in sifted powdered sugar.
If necessary, beat in additional champagne to make frosting spreading consistency. 

Makes 3 3/4 cups.

Shalom, Mimi

Date: Wed, 24 Dec 2003 
From: Mimi Bennett-Aronson
Subject: Champagne Cake recipe