Ingredients

4 C. flour
3 C. sugar
5 tsp. baking powder
1/2 tsp. baking soda
1 2/3 C. milk
1 C. shortening
1/2 C. champagne
1 Tbsp. vanilla
12 drops red food coloring (optional)
8 egg whites
9 Tbsp. champagne
Edible carnations
Champagne butter cream
3/4 C. shortening
3/4 C. butter or margarine
1 Tbsp. champagne
4 1/2 C. powdered sugar
Red food color

Cooking Instructions

Grease and lightly flour one 9 inch round pan and one 13 x 9 x 2 pan; set aside. In a very large bowl stir together flour, sugar, baking powder, soda, and 1/4 tsp. salt. Add milk, shortening, 1/2 C. 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 C. batter in 9 inch pan and remaining batter in 13 x 9 x 2 pan. Bake at 350 for 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 13 x 9 x 2 cake. If desired, drizzle 3 Tbls. 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. Champagne butter cream 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.
 
 
"Jesus *said to them, "My food is to do the will of Him who sent Me and to accomplish His work." (John 4:34)