This light and fluffy confection will stealyour heart; cherry juice and optional red food coloring givethe cake a sweetheart-pink tinge. Delicate whipped cream frostingmakes this a showy confection.
Recipe: Pink Champagne Cake
1 (18.25-ounce) package white cake mix 2 large egg whites 2/3 cup pink champagne* 2/3 cup cherry juice 1 cup heavy cream 1/3 cup vegetable shortening 1/3 cup milk 1 pound powdered sugar 1/8 teaspoon red food coloring (optional)
Preheat oven to 350°F (175°C).Generously grease and flour two 8-inch round cake pans; set aside.
Combine cake mix, egg whites, champagneand cherry juice in a large mixing bowl; beat for 4 minutes usingan electric mixer.
Pour into prepared cake pans; bake for20 minutes or until cake is done and a clean wooden pick insertedin center comes out dry. Remove from oven; cool cake in panson two wire racks for 10 minutes. Loosen cakes around edges ofpan, tap bottoms lightly and remove from pans. Cool completelyon two racks.
Meanwhile, beat cream until stiff in adeep bowl; set aside. Combine shortening, milk, powdered sugarand red food coloring (optional). Mix well. Spread half of mixtureatop one cake layer. Fold whipped cream into remaining filling;place unfrosted layer atop frosted layer. Frost entire cake withwhipped cream-filling mixture. Refrigerate cake until ready toserve. Refrigerate leftover cake.
Makes 12 servings.
*White wine can be substituted.
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