Dawn -- Found 19 recipes for champagne cake -- all very different. Some with
marachino cherries, come with pistachio pudding, some with sour cream, some
based on a Jiffy yellow cake mix, some with ginger ale or club soda instead of
champagne. If you know of specific ingredients, let me know and I will post
another one. These 2 looked the most interesting -- the 1st sounding the most
like "wedding cake potential."

Champagne Cake #1

2-3/4 c. sifted flour
2 t. baking powder
1 t. salt
2/3 c. shortening
1-1/2 c. sugar
1 bottle (2/5 pt) California champagne (3/4 c.)
6 egg whites

Sift flour, baking powder and salt together and set aside. Cream shortening
with 1 cup sugar until fluffy. Blend flour mixture alternately with champagne
and mix to a smooth batter. Beat egg whites until stiff and soft peaks form.
Fold about half the meringue into the batter, mixing thoroughly with whisk.
Gently fold in remaining meringue. Turn into 2 greased and floured 9" cake
pans. Bake at 350 for 25-30 minutes or until test done. When cake has rested 10
minutes, turn out to cool. When cold, put together with coconut filling.

Coconut Filling:
1/4 c. butter
1 T. white wine
16 lg. marshmallows
1 c. flaked coconut

Over boiling water in double boiler, melt marshmallows, butter and wine. Remove
from heat and add coconut.

Fondant Frosting:
1 lb. pwd sugar
1/4 c. light corn syrup
1/4 c. water
1-1/2 t. vanilla
1/8 t. salt
1/2 t. almond extract
2 or 3 drops red food coloring (optional)
6 lg. marshmallows

Sift pwd sugar in top of double boiler. Add corn syrup and water. Stir over
boiling water until smooth. Add the vanilla, salt and almond flavoring. For
pink champagne effect, add 2 or 3 drops red food coloring. Keep frosting warm
so it spreads evenly. With spoon, carefully pour fondant over top and sides of
cake. Slice marshmallows into 4 rounds each -- dip in fondant and place at
randon on top of cake.

Champagne Almond Cake #2

1 T. finely chopped almonds
1/2 lb butter
3 c. sugar
1 t. vanilla
1 t. almond flavoring
1 c. sour cream
6 large eggs
3 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda

Glaze
1 c. 10x sugar, sifted
1 t. vanilla
2-3 T. champagne
1 t. almond extract

Preheat oven to 300. Grease and flour a 10" bundt pan. Sprinkle almonds on
bottom and set aside. Cream the butter until it is light and fluffy. Add the
sugar one cup at a time, beating well until the mix is smooth. Blend in the
vanilla and almond flavoring and sour cream. Add the eggs one at a time,
beating well after each addition. Sift together the flour, salt, baking soda
and and powder and add flour mix to the cake batter mixing just enough to
incorporate it. Pour batter into prepared pan. Set in middle of oven. Bake for
1-1/2 hours or until cake tests done. Remove from oven. Loosen edges from side
of pan with spatula. Set on cake rack. Let cool 5 minutes and remove from pan.