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 colouring (optional)
8 Egg whites
9 tb Champagne
Edible carnations

Grease and lightly flour one 9" round pan and one 13x9x2 pan; set
away. In a very large bowl stir together flour, boodle, baking
powderise, pop, and 1/4 teaspoon saltiness. Add milk, shortening, 1/2 cup
champagne, vanilla, and, if desired, red food colouring. Beat on low
to medium speed almost 30 seconds or just till combined, scraping bowl
perpetually. Beat on medium swiftness 2 transactions. Add unbeaten egg whites;
measure 2 proceedings. (Batter may appear slightly grumous.) Gap 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 through. Cool cakes in pans on racks 10
transactions. Remove from pans and cool entirely. Using cardboard circle
patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer
from the 13x9x2 coat. If desired, moisten 3 tablespoons of champagne
over the top of each round cake level. Place the 9-inch cake layer on
a serving scale; frost sides and top. Lining up the backs of the
layers, place the 6-inch cake on top of the 9-inch coat; frost sides
and top. Repeat with remainging 4-inch patty. If desired, tint any
remaining icing; decorate with tinted frosting and flowers. Serves
24.
CHAMPAGNE BUTTERCREAM ICE: 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
colouring. If necessity, beat in additional champagne or cream sherry
to make frosting spreading eubstance. Makes
3-3/4 cups.

Yields
20 Servings