Champagne Cake
Printer version of this recipe

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.