PINK CHAMPAGNE CAKE
This is a very easy to make cake that tastes elegant! I got this out of a magazine years ago and every year i have to hunt for it so now am posting on Zaar for safe keeping. UPDATE: There used to be a white cake mix that had no oil added to it but it has since been discontinued. For the cake mix use the specified amount of oil on the cake mix box and amount of eggs. this is just to replace the water.
Provided by Jessica K
Categories Dessert
Time 1h10m
Yield 1 cake, 16-20 serving(s)
Number Of Ingredients 8
Steps:
- 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!
- Tint with red food coloring to a soft pink, use a drop at a time, this stuff will stain, probably take about 3 drops.
- 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!
- Creamy champagne frosting:.
- Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar.
- Beat in 1/4 cup milk, 1/4 cup champagne, and 1 TB vanilla.
- Beat in 5-5 1/2 more cups powdered sugar till you can spread it or is consistency you want.
- Add red coloring till pink color, again slowly add a drop at a time till color you want. Frost completely cooled cake.
- This is excellent served the next day after being refrigerated all night so the flavors can blend!
PINK CHAMPAGNE LAYER CAKE
Add this delicious champagne cake that's made with Betty Crocker™ Super Moist™ cake mix to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
- In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.
- Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.
Nutrition Facts : Calories 460, Carbohydrate 72 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 54 g, TransFat 0 g
PINK CHAMPAGNE CAKE WITH BAVARIAN CREAM
This cake sounds out of this world delicious! I found it on recipelink and posted it for a forum request. This cake looks and sounds incredible!
Provided by NcMysteryShopper
Categories Dessert
Time 1h10m
Yield 1 Cake
Number Of Ingredients 25
Steps:
- In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour.
- Preheat oven to 325°F.
- Sift flour with sugar, baking powder and salt into another bowl. Make a well in the center.
- Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth.
- In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
- With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks/flour batter mixture into egg white mixture until just blended.
- Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired.
- Ice with the following recipe.
- Champagne Icing.
- Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate.
- Bavarian Cream - Optional.
- The day before making cake, or early in the day, 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 raised. 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.
Nutrition Facts : Calories 6730.5, Fat 357, SaturatedFat 160.1, Cholesterol 2151.4, Sodium 6040.7, Carbohydrate 758.3, Fiber 5.3, Sugar 474.1, Protein 111.4
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- In another bowl combine the egg whites, champagne, vanilla 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). Add the pink color at any time during the mixing of the dry and wet ingredients. *Makes 7 1/2 cups of batter.
- Pour into prepared pans and 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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