3 fluid ounces bourbon
2 fluid ounces red currants
1 1/2 fluid ounces champagne
1 cup margarine, melted
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 egg whites, room temperature
1 teaspoon orange extract
1 (10 ounce) package frozen whipped topping, thawed
1 (8 ounce) package cream cheese, softened
1 cup white sugar
2 cups milk
6 eggs
1 teaspoon vanilla extract
1 cup margarine
2 teaspoons orange extract
1 cup butter
2 cups rolled oats
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round pans.
In a large glass or metal bowl, beat bourbon, currants, champagne and margarine. Beat in the flour, baking powder and salt. Mix until the mixture is smooth. Stir in the sugar, eggs, orange extract and orange flavoring. Mix until well blended. Gradually pour the batter into the prepared pans.
Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
To make the frosting: In a small mixing bowl, mix cream cheese, white sugar, milk and 1 cup of the whipped topping. Mix or blend depending on your preference, depending on your taste. Whip cream until soft peaks form. Spread over cooled cake. Frost edges of the cake. Cut into squares.