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1
Grease and lightly flour one 9 inch round pan and one 13x9x2 pan; set aside.
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2
In a very large bowl stir together flour, sugar, baking powder, soda, and 1/4 teaspoon salt.
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3
Add milk, shortening, 1/2 cup champagne, vanilla, and, if desired, red food coloring.
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4
Beat on low to medium speed about 30 seconds or just until combined, scraping bowl constantly.
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5
Beat on medium speed 2 minutes.
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6
Add unbeaten egg whites; beat 2 minutes.
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7
(Batter may appear slightly curdled. )
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8
Spread 2 3/4 cups batter in 9 inch pan and remaining batter in 13x9x2 pan.
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9
Bake at 350~F 30 to 35 minutes for round cake and 40 to 45 minutes for rectangular cake or until cake tests done.
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10
Cool cakes in pans on racks 10 minutes.
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11
Remove from pans and cool completely.
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12
Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 13x9x2 cake.
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13
If desired, drizzle 3 tablespoons of champagne over the top of each round cake layer.
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14
Place the 9-inch cake layer on a serving plate; frost sides and top.
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15
Lining up the backs of the layers, place the 6-inch cake on top of the 9-inch cake; frost sides and top.
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16
Repeat with remainging 4-inch cake.
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17
If desired, tint any remaining frosting; decorate with tinted frosting and flowers.
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18
CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or margarine until combined.
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19
Beat in champagne or cream sherry.
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20
Beat in sifted powdered sugar and a few drops red food coloring.
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21
If necessary, beat in additional champagne or cream sherry to make frosting spreading consistency.
