Champagne Cake With Buttercream Icing
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
4 cups
All-Purpose Flour3 cups
White Sugar5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Salt1.666667 cups
Milk3 cup
Shortening1 tbsp
Champagne1 tbsp
Vanilla Extract3 cup
Butter (softened)4.5 cups
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan
2
In a very large bowl stir together flour, sugar, baking powder, soda, and salt
3
Add milk, 1 cup shortening, 1/2 cup champagne, vanilla, and, if desired, red food coloring
4
Beat on low to medium speed about 30 seconds or just till combined, scraping bowl constantly
5
Beat on medium speed 2 minutes
6
Add unbeaten egg whites and beat for 2 minutes (Batter may appear slightly curdled)
7
Spread 2 3/4 cups batter in 9inch round pan and remaining batter in 9x13 inch pan
8
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done
9
Cool cakes in pans on racks for 10 minutes, then remove from pans and cool completely
10
To make the frosting: In a bowl beat 3/4 cup shortening and butter until combined
11
Beat in 1 tablespoon champagne
12
Beat in sifted powdered sugar and a few drops red food coloring
13
If necessary, beat in additional champagne to make frosting spreading consistency
14
Makes 3-3/4 cups
15
Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 9x13 inch cake
16
If desired, drizzle 3 tablespoons of champagne over the top of each round cake layer
17
Place the 9-inch cake layer on a serving plate; frost sides and top
18
Lining up the backs of the layers, place the 6-inch cake on top of the 9-inch cake
19
Frost sides and top
20
Repeat with remaining 4-inch cake
21
If desired, tint any remaining frosting and decorate with tinted frosting and flowers
22
Serves 24