I am from Vallejo,Ca and moved to Memphis,Tn. Since I have been here I have visited back home only find that Home Bakery in Vallejo was closed down and sold the recipe to Safeway. Well Safeways' bakers act as if they are clueless as to what I am talking about. I have been online trying to find that recipe only to fall short. So I did some research and digging. I found the cake and the bevarian cream and the butter cream frosting....

Champagne Cake

2 3/4 cups sifted flour
1 tbs baking powder
1 tsp salt
2/3 cup shortening
1 1/2 cups sugar
3/4 cup champagne
6 egg whites

resift flour with baking powder and salt. cream shortening with 1 cup sugar until light and fluffy. blend in flour mixture and champagne alternately, mixing to smooth batter.

beat egg whites until stiff. gradually beat in remaining 1/2 cup sugar, cintinuing to beat to stiff meringue. fold about half of meringue into batter, mixing gently but thoroughly with whisk. gently fold in remaining meringue.

turn into 2 greased and floured 9" cake pans. bake at 350 degrees 25-30 minutes, just until cake tests done. let stand 10 minutes then turn out onto wire racks to cool.

Bevarian Cream

1 envelope unflavored gelatin
pinch salt
6 tablespoons granulated sugar
2 eggs separated
1 1/4 cups milk
1 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon almond or rum extract to taste

in a double boiler combine gelatin, salt, 2 tablespoons sugar. stir in egg yolks. then slowly add milk. cook over boiling water, stirring until moisture coats the spoon. remove at once.

refrigerate until slightly thicker than unbeaten egg whites. beat egg whites until they form moist peaks when the beater is reised. gradually add 1/4 cup of the sugar, beating until stiff. fold into yolk mixture along with whipped cream, vanilla. leave in bowl until ready to use.

Butter Cream Frosting

3/4 cup shortening
3/4 cup butter, softened
1 tablespoon champagne
4 1/2 cups confectioners' sugar
edible carnations, for garnish

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.