Pink Champagne Cake 2
This light and fluffy confection will steal your heart; cherry juice and optional red food coloring give the cake a sweetheart-pink tinge. Delicate whipped cream frosting makes this a showy confection.
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, champagne and cherry juice in a large mixing bowl; beat for 4 minutes using an electric mixer.
- Pour into prepared cake pans; bake for 20 minutes or until cake is done and a clean wooden pick inserted in center comes out dry. Remove from oven; cool cake in pans on two wire racks for 10 minutes. Loosen cakes around edges of pan, tap bottoms lightly and remove from pans. Cool completely on two racks.
- Meanwhile, beat cream until stiff in a deep bowl; set aside. Combine shortening, milk, powdered sugar and red food coloring (optional). Mix well. Spread half of mixture atop one cake layer. Fold whipped cream into remaining filling; place unfrosted layer atop frosted layer. Frost entire cake with whipped cream-filling mixture. Refrigerate cake until ready to serve. Refrigerate leftover cake.
Makes 12 servings.
*White wine may be substituted.