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.

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)

1. Preheat oven to 350°F (175°C). Generously grease and flour two 8-inch round cake pans; set aside.
2. Combine cake mix, egg whites, champagne and cherry juice in a large mixing bowl; beat for 4 minutes using an electric mixer.
3. 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.
4. 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 can be substituted.