On 1/15/13, Dena Polston <[email protected]> wrote: > On 1/15/13, Desi Noller <[email protected]> wrote: >> I'm looking for a recipe for Pink Champagne Cake. Can anyone help me? >> Thanks! >> >> Desi >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > What other ingredients besides pink champagne are in this cake? > Pink Champagne Cake From: food.com
Ingredients: Serves: 16-20 Yield: 1.0 cake Units: US | Metric 18 1/4 ounces white cake mix, no pudding, and must be white to taste champagne 1/2-3/4 cup champagne, chilled (pink, white, sweet, dry) Frosting 1 cup butter , softened 4 cups powdered sugar 1/4 cup milk 1/4 cup champagne 1 tablespoon vanilla 5 -5 1/2 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! \ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
