Pink Champagne Layer Cake
You can never have too many dessert recipes, so give Pink Champagne Layer Cake a try. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 15g of fat, and a total of 502 calories. This recipe serves 12. It can be enjoyed any time, but it is especially good for new year eve. A mixture of egg whites, powdered sugar, edible pink pearls and/or edible pink glitter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.
Instructions
Heat oven to 350F (325F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.
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.
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.
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.