Pink Champagne Cake

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READY IN:
1hr 10mins
SERVES:
16-20
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 18 14 ounces white cake mix, no pudding, and must be white to taste champagne
  • 12-34 cup champagne, chilled (pink, white, sweet, dry)
  • Frosting
  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 14 cup milk
  • 14 cup champagne
  • 1 tablespoon vanilla
  • 5 -5 12 cups additional powdered sugar

Directions

  1. Use a box of white cake mix (NO pudding) and substitute champagne - 1/2 to 3/4 cup to replace all of the liquid called for in the cake mix. So if the box says 3/4 cup water replace with 3/4 cup champagne. I did use one that had 1 1/4 cups water and replaced with champagne, just depends on the cake mix brand you buy. The kind of champagne/sparkling wine (pink, white, sweet, dry) used will determine the flavor. I usually just buy the cheap pink sparkling stuff in the grocery store, it's sweet and yummy in this!
  2. Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
  3. Bake cake as instructed on box. I usually make in 9x13-inch pan, but for an elegant layer cake use two 9 round cake pans, a heart pan would be perfect for Valentine's Day!
  4. Creamy champagne frosting:
  5. Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
  6. Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
  7. Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
  8. Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
  9. This is excellent served the next day after being refrigerated all night so the flavors can blend!

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