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!
|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 T||vegetable oil|
|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|
|SMALL drop||light pink food coloring gel (I use Americolor blush)|
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.