Just wanted to share this recipe I found for a Pink Champagne cake. someone had asked for it when I posted my pics for the wedding cake tasting. It is SUPER MOIST and SUPER yummy and so romantic looking too when you cut into it.
1 box of French or white cake mix
2 envelopes Dream Whip (I tried it once using white chocolate pudding as a replacement but the DW makes MUCH more moist)
4 egg whites
1 whole egg
1/4 cup veggie oil
1 1/4 flat pink champagne

Beat all ingredients together in mixer for 3 minutes. Add a couple of drops of light pink food color (keep it light or it looks too phony). Bake according to directions and til toothpick comes out clean.

When preparing my buttercream I used salted butter and replaced the milk with flat pink champagne...soooo yummy!!

Thanks for sharing this recipe. I can't wait to try it!!!!

It sounds really yummy. Do you ever add Champagne flavoring? or would it be overkill. I wondered because I just bought some yesterday, thinking i would try making champagne flavored cake.

DiscoLady,

This sounds so luscious!!! Don't need much of an excuse to open a bottle of bubbly!

In the recipe, are the additional egg whites whipped into a meringue and added or just plain ....

And the pink champagne in the frosting is a great touch.

Disco lady,
This sounds divene. The alcohol bakes out of it though right just as in cooking? Have to be careful with church cakes!

I'll bet this would be great with almond champagne! It's hard to find, so we usually buy a case each year from Costco (San Diego area) during the holidays.

I saw some recipes that called for champagne flavoring, this one didn't . The champagne flavor is oh so mild...you might want to try one with and without and let us know how they differ in taste.

The egg whites are not whipped, just add directly into the mix.

And yes, the alcohol will evaporate as it bakes...but not in the icing

I baked two 10" cakes and it took almost a whole bottle of bubbly, I had about a 3/4 cup leftover to use in the icing...none for me

I found a recipe for a luscious doctored lemon cake that is to die for also. Let me know if you're intrested...

Whooo-hoo Nellie! I can't wait to try this one. Thanks Disco Lady for sharing! And I would love the lemon recipe too. Is it a lemon lush recipe?

Ooh, both these recipes sound really good. I have tried the champagne flavoring in a practice cake. The people at my DH office said it was 'unique' and then made reference to a brand of cheap sparkling wine!! Of course, they still ate all of it.

I also thought it did not really have a champagne taste but was a little tart tasting.

Cindy

DiscoLady: Many thanks for the info! We love that stuff. It's especially good with See's chocolate truffles....in the spa... at night....under the moon and stars.........!!!!!

Thank you so much! I especially like that these recipes use mixes! Hubba hubba!

Thanks a bunch! Ill have to try both of those.YUM

yum-E! I love anything lemon flavored Thanks discolady

DiscoLady where is the Jack Daniels cake for particularly rough baking days--or days in general? You know, that would have to be eaten out of the bowl with a spoon.......

Thanks for sharing your recipes! Can't wait to try both!!!

DiscoLady -

Is there a major difference between sparkling wine and champagne? My sweet hubby went out to get me the champagne and got me sparkling pink wine. We don't drink alcohol so he didn't know there was a difference. Is there?

Rachel

Sparkling wines have sulphites added to sweeten the wine and champagnes have to do with either the grade of the grapes or the region with which they're grown; or something like that.
But as far as taste, they are pretty similar, although champagnes can be drier and more expensive. ithink you;ll be okay with the sparkling wine. I actually used an Asti Spumante for mine.
Maybe you could try one that's alcohol-free.

this receipe it what ive been looking for- cant wait to try it thanks for sharing. too bad i missed it for valentines day, but ill find another excuse to try it soon!

Hello, will this cake hold up under fondant?  Thank you!