- 1
Ingredients
- 18 1/4 ounce box white cake mix
- Chilled bottle of flat champagne
- 3.5 oz instant vanilla pudding
- 1 cup heavy cream (divided)
- 12 drops Red food coloring
- 3/4 cup shortening and butter
- 4 1/2 cups sifted confectioners' sugar
Preparation
Step 1
Prepare cake using package directions using 1 1/3 cups champagne instead of the water.
Bake as directed.
Cook cake layers on wire baking racks.
Add the pudding mix to a bowl.
Add 1 cup heavy cream to pudding mix.
Beat pudding mixture until it begins to thicken.
Add 1/4 cup champagne slowly to the pudding mixture.
Allow the pudding mixture to stand a few minutes to thicken.
Cut one round cake in 1/2 and put the uncut round cake between. Spread the filling between the layers.
To make the frosting: In a bowl beat shortening and butter until combined. Beat in 1 tablespoon champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to make frosting spreading consistency. Makes 3-3/4 cups.