Champagne Celebration Cake

Directions

1. Grease and lightly flour one 9x1 1/2 inch roiund baking pan and one 13x8x2 inch baking pan and set aside. Preheat oven to 350 F.
2. In a very large bowl stir together flour, sugar, baking powder, soda, and 1/4 tsp salt. Add milk, shortening, 1/2 cup champagne, vanilla, and if desired, red food coloring. Beat on low to med speed for about 30 seconds or just till combined, scraping bowl constantly. Beat on medium speed 2 minutes. Add unbeaten egg whites and beat 2 minutes. (Batter may appear slightly curdled...it's OK).
3. Spread 2 3/4 cups of batter in the 9x1 1/2 inch round pan. Put remaining batter in the 13x9x2 pan. Bake in preheated oven 30-35 minutes for the round cake and 40-45 minutes for the rectangular cake. Cook cakes in pans on racks for 10 minutes. Remove from pans and cool completely.
4. Make frosting while the cake is cooling. In a bowl, beat 3/4 shortening and 3/4 cup butter or margarine till combined. Beat in champagne and sifted powdered sugar. Add food coloring drops. Beat in extra champagne as needed to make a frosting of nice spreading consisteny. Makes about 3 3/4 cups.
5. Using cardboard circle patterns 4 inches and 6 inches in diameter, cut out one 4 inch and one 6 inch cake from the 13x9x2 inch cake. Drizzle 3 Tbsp of champagne over the top of each round cake layer for extra champagne flavor.
6. Place the 9 inch cake layer on a serving plate and frost sides and top. Lining up the backs of the layers, place the 6 inch cake on top of the 9 inch cake and frost sides and top. Repeat with the 4 inch cake on top of the 6 inch. Tint any remaining frosting a deeper pink to decorate with tinted frosting and flowers if desired.
7. Place fresh rasperries on top of 4 inch cake if desired.