INGREDIENTS

INSTRUCTIONS

CHAMPAGNE BUTTERCREAM
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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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