Pink Champagne Layer Cake

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

1
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.
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Baking SprayBaking Spray
All Purpose FlourAll Purpose Flour
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OvenOven
2
In large bowl, stir together cake mix and 1 1/4 cups champagne.
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ChampagneChampagne
Cake MixCake Mix
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BowlBowl
3
Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes.
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Egg WhitesEgg Whites
Food ColorFood Color
Cooking OilCooking Oil
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4
Pour into pans.
5
Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes.
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OvenOven
6
Remove cakes from pans to cooling racks. Cool completely, about 1 hour.
7
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.
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FrostingFrosting
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BowlBowl
8
Sprinkle with garnishes. Store loosely covered.
DifficultyExpert
Ready In2 hrs, 15 m.
Servings12
Health Score0
Dish TypesSide Dish
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