I'm interested in doing a pink champagne cake for class and was looking for a good recipe. Thanks.

I'm glad you posted this, I've been thinking about this for a while!

I would like to know this answer too.. but I would think if you are ok w/ baking from a box that using the WASC as a base would work well.

You could do a white cake mix, champagne flavoring instead of almond (lorAnn makes a great one!), and instead of water use pink champagne. I bet it would be DELICIOUS!

Thanks thats a really good idea i will have to give it a try and see. I'll let you guys know what becomes of it.

The WASC has a pink champagne version floating around here somewhere. I think it's buried in a thread from long ago. Try a search and see what comes up!