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 Red food coloring (optional)

8 Egg whites

9 tb Champagne

Edible carnations champagne buttercream 3/4 c Shortening

3/4 c Butter or margarine

1 tb Champagne

4 1/2 c Powdered sugar

Red food color 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.