i found the recipe in one of these forums and thought I would give it a try. I got the following recipe from DiscoLady:
Pink Champagne Cake (ultra-moist with light champagne flavor)
1 box french vanilla cake mix (Ive used white too)
1/4 C. vegetable oil
2 envelopes whipped cream topping mix(Dream Whip)
1-1/4 C. pink champagne, flat (you can pour just opened champagne in a pitcher, stir, let bubbles rise and dissipate, repeat until flat, only takes a couple of minutes)
4 egg whites and 1 whole egg
small amount of pink food coloring (faint pink looks more delicate than a darker phony pink)
Beat all ingredients together in a mixer for 3 minutes. Batter will be a blush color. Pour into greased, floured pans; Bake at 350° until it tests done. For icing I use vanilla extract and replace usual liquid with flat champagne. If using pink champagne icing will tinge slightly pink...you can use white champagne for this recipe as well.
IMPORTANT NOTE: I also fill this cake with this icing because any other flavors like strawberry etcwill delete the champagne flavor completely.
I would think you could fill this with a light cream filling of some sort - like a chantilly cream?
But seeing as the cake is a delicate flavor, I wouldn't put anything into it that would conflict or overpower it's flavor. You want the flavor to be the star here.
I also make a variation of this champagne cake and it's my most requested. I have found that raspberry filling complements this wonderfully with vanilla buttercream icing.
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