Step 1

In a medium size bowl whisk together the flour, baking powder and salt. Set aside

Step 2

In another bowl combine the egg whites, champagne, vanilla and vegetable oil. Whisk until blended and set aside.

Step 3

In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.

Step 4

Pour into prepared pans and bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.

Step 5

Cream the softened butter until smooth and lightened in color

Step 6

Blend in the salt and vanilla

Step 7

Gradually add the powdered sugar with the champagne until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.

Step 8

This recipe makes approximately 8 cups of frosting.