CHAMPAGNE CAKE WITH FRESH STRAWBERRIES
This cake is extremely moist and wonderfully delicious! It is elegant and very simple to make. Also works great as cupcakes. I've tried a couple of different recipes for champagne cake, and after trial and error I combined the best and voila! Enjoy. :) I usually prepare this a day in advance and refrigerate overnight.
Provided by gabes mama
Categories Dessert
Time 50m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 10
Steps:
- Follow directions on cake box, substituting champagne in place of water (add vegetable oil and eggs as the recipe asks for, only omit the water). The amount of champagne you add will depend on the brand of cake mix you buy, but it always turns out great! You can also add food coloring in this step if desired for a more festive effect. The most common is a "pink" champagne cake.
- Bake according to the directions on the box. A layered cake (two 8" or 9" rounds) is best for this recipe!
- While cake is baking, combine pudding, half-and-half, whipping cream, 3 tbsp champagne, and vanilla together and beat with a mixer until thickened.
- Refrigerate until you're ready to frost the cake.
- Once cake is completely cooled, put a layer of frosting on top of one of the cakes, and top with fresh strawberries.
- Place other cake on top of strawberries, and frost the whole thing.
- Refrigerate until eating.
STRAWBERRY CHAMPAGNE CAKES
Cheers to these French Vanilla champagne cakes, iced with strawberry shortcake frosting!
Provided by Allrecipes Member
Categories Strawberry Cake
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Grease and flour a 12" x 17" sided sheet pan.
- Mix Duncan Hines® French Vanilla Cake Mix, eggs, oil, champagne and water.
- Pour cake batter into prepared sheet pan and bake 18 to 22 minutes or until toothpick inserted into cake comes out clean.
- Let cake cool completely and remove from pan by flipping pan upside down.
- With the long side of cake facing you, cut cake in half exactly down the middle, from top to bottom.
- You will now have 2 pieces of cake, each measuring 12" x 8.5".
- Pour packet of Duncan Hines® Frosting Creations™ Strawberry Shortcake Flavour Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Frost the top only of one 12" x 8.5" piece of the cake with the Strawberry Shortcake frosting you just created.
- Place second half of cake on top of frosted half.
- Cut the layered cake into 12 rectangles and chill for 30 minutes.
- Decoratively frost tops of the Strawberry Champagne Cakes and garnish with a fresh strawberry.
Nutrition Facts : Calories 433 calories, Carbohydrate 57.7 g, Cholesterol 46.5 mg, Fat 18.3 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 5.2 g, Sodium 358.3 mg, Sugar 21.9 g
STRAWBERRIES AND CHAMPAGNE CHEESECAKE
I bake from scratch because I believe that love-and sweetened condensed milk-are the best ingredients. -Kathryn Work, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool., In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; set aside. Arrange sliced strawberries over the bottom., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet. , Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve cheesecake with whipped cream.
Nutrition Facts : Calories 684 calories, Fat 42g fat (25g saturated fat), Cholesterol 185mg cholesterol, Sodium 378mg sodium, Carbohydrate 68g carbohydrate (55g sugars, Fiber 1g fiber), Protein 9g protein.
CHAMPAGNE CAKE I
A moist cake made with champagne.
Provided by Krissyp
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h10m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
- In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
- In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 47.7 g, Cholesterol 27.1 mg, Fat 10.5 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 6.5 g, Sodium 417.4 mg, Sugar 25.3 g
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- In another bowl combine the egg whites, champagne, vanilla, strawberry extract, and vegetable oil. Whisk until blended and set aside.
- 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). *Makes 7 1/2 cups of batter.
- Pour into prepared pans and sprinkle finely chopped strawberries over the batter, trying to avoid clumping the strawberries together. 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.
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