Champagne Celebration Cake Recipe
Servings: 12
Ingredients
- 4 c. Flour
- 3 c. Sugar
- 5 tsp Baking pwdr
- 1/2 tsp Baking soda
- 1 2/3 c. Lowfat milk
- 1 c. Shortening
- 1/2 c. Champagne
- 1 Tbsp. Vanilla
- 12 x Red food coloring (optional)
- 8 x Egg whites
- 9 Tbsp. Champagne Edible carnations
- 3/4 c. Shortening
- 3/4 c. Butter or possibly margarine
- 1 Tbsp. Champagne
- 4 1/2 c. Powdered sugar Red food color
Directions
- Grease and lightly flour one 9" round pan and one 13x9x2 pan; set aside. In a very large bowl stir together flour, sugar, baking pwdr, soda, and 1/4 tsp. salt. Add in lowfat milk, shortening, 1/2 c. champagne, vanilla, and, if you like, red food coloring. Beat on low to medium speed about 30 seconds or possibly just until combined, scraping bowl constantly. Beat on medium speed 2 min. Add in unbeaten egg whites; beat 2 min. (Batter may appear slightly curdled.) Spread 2-3/4 c. batter in 9" pan and remaining batter in 13x9x2 pan. Bake at 350 F 30-35 min for round cake and 40-45 min for rectangular cake or possibly till cake tests done. Cold cakes in pans on racks 10 min. Remove from pans and cold 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 you like, drizzle 3 Tbsp. 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 you like, tint any remaining frosting; decorate with tinted frosting and flowers.
- Serves 24.CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or possibly margarine till combined. Beat in champagne or possibly cream sherry. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne or possibly cream sherry to make frosting spreading consistency.
- Makes 3-3/4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 12 servings | |
| Calories 913 | |
| Calories from Fat 372 | 41% |
| Total Fat 42.19g | 53% |
| Saturated Fat 14.53g | 58% |
| Trans Fat 9.99g | |
| Cholesterol 32mg | 11% |
| Sodium 675mg | 28% |
| Potassium 110mg | 3% |
| Total Carbs 128.73g | 34% |
| Dietary Fiber 1.1g | 4% |
| Sugars 96.14g | 64% |
| Protein 5.58g | 9% |
