Champagne Cake With Buttercream Icing

Name: Champagne Cake With Buttercream Icing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 15
Cuisine: Global
Ingredients: 5 teaspoons baking powder; 1 teaspoons baking soda; 177 milliliters butter, softened; 1 Tbsp champagne; 1 liters confectioners sugar; 15 servings edible carnations, for garnish; 8 egg whites; 946 milliliters all-purpose flour; 394 milliliters milk; 0 teaspoons salt; 177 milliliters shortening; 1 Tbsp vanilla extract; 710 milliliters white sugar

Champagne Cake With Buttercream Icing might be just the dessert you are searching for. This recipe makes 15 servings with 617 calories, 6g of protein, and 21g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have champagne, vanillan extract, sugar, and new year eve will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 350 degrees F (175 degrees C), Grease and flour one 9 inch round and one 9x13 inch pan.

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In a very large bowl stir together flour, sugar, baking powder, soda, and salt.

Ingredients you will need

Baking Powder

All Purpose Flour

Sugar

Salt

Pop

Equipment you will use

Bowl

Add milk, 1 cup shortening, 1/2 cup champagne, vanilla, and, if desired, red food coloring. Beat on low to medium speed about 30 seconds or just till combined, scraping bowl constantly. Beat on medium speed 2 minutes.

Ingredients you will need

Red Food Color

Shortening

Champagne

Vanilla

Milk

Equipment you will use

Bowl

Add unbeaten egg whites and beat for 2 minutes (Batter may appear slightly curdled).

Ingredients you will need

Egg Whites

Spread 2 3/4 cups batter in 9inch round pan and remaining batter in 9x13 inch pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

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. Cool cakes in pans on racks for 10 minutes, then remove from pans and cool completely.

Equipment you will use

Oven

To make the frosting: In a bowl beat 3/4 cup shortening and butter until combined. Beat in 1 tablespoon champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to make frosting spreading consistency. Makes 3-3/4 cups.

Ingredients you will need

Red Food Color

Powdered Sugar

Shortening

Champagne

Frosting

Butter

Equipment you will use

Bowl

Using cardboard circle patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from the 9x13 inch cake. If desired, drizzle 3 tablespoons of champagne over the top of each round cake layer.

Ingredients you will need

Champagne

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 remaining 4-inch cake. If desired, tint any remaining frosting and decorate with tinted frosting and flowers.

Ingredients you will need

Frosting

Serves 2