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