Yes, I named this Pink Champagne WASC FTW (For The Win). I did this because I can. ;-) Some of the ingredients may seem a little weird, but that’s how I roll. Those purists out there may not like the way I do this, but it creates an intensely flavorful, floral, unique cake that my customers LOVE! If you like this recipe, show me some lovins on www.facebook.com/phoenixcakes . Thanks!

Ingredients

Amount Ingredient
16.5 oz box Duncan Hines White cake mix
1.75 oz (weigh it out) Duncan Hines strawberry supreme cake mix
1/2 C all purpose flour
1/2 C cake flour
1 C granulated sugar
2/3 tsp salt
2 T vegetable oil
4 egg whites
1 C sour cream
1/2 tsp vanilla extract
1 tsp LorAnn champagne flavor
1/3 tsp LoRann pear flavor
2/3 C pink champagne
2/3 C water
SMALL drop light pink food coloring gel (I use Americolor blush)

Directions

1. Sift all dry ingredients into bowl, then whisk together.
2. Combine wet ingredients (room temperature).
3. Pour wet into dry, mix in mixer with paddle attachment on low until just smooth and totally incorporated.
4. Bake at 325 until done (however you wanna decide that! I’m not gonna start a debate here!), I prefer the toothpick method myself.
THE END!


Comments

lilscakes Says... 26 Oct 2012 , 4:24pm

this sounds awesome. Wonder if it would work with a different cake flavor...ie: lemon? Thanks for sharing!

RoxieCakes Says... 28 Oct 2012 , 6:27pm

Best guess on what pans a single recipe fills? I want to try this for my next cake which will be a 6 - 9- 12. Suggested fillings/icings? Thx tons - clearly a great recipe.

mariabakes Says... 3 May 2014 , 7:14am

sounds fab! As soon as I can get the ingredients I will be making it!


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