- 12
Ingredients
- Cake
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups champagne, room temperature
- 1/3 cup vegetable oil
- 3 egg whites
- 4 or 5 drops red food color
- Champagne Frosting
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup champagne, room temperature
- 1 teaspoon vanilla
- 4 or 5 drops red food color
- Garnishes, if desired
- Pink decorator sugar crystals
- Edible pink pearls and/or edible pink glitter
Preparation
Step 1
1. 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.
2. 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.
3. 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.
4. 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.