Pink Champagne Cake

Pat Duran

By
@kitchenChatter

If you don't want to use champagne use cherry 7-UP,


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Comments:

Serves:

9x13-inch cake

Prep:

5 Min

Cook:

35 Min

Method:

Bake

Ingredients

CAKE:

18 oz
pkg. white cake mix
1 1/4 c
pink champagne or cherry 7-up
1/3 c
vegetable oil
3 large
eggs,beaten
3 or 4 dash(es)
red food coloring drops

FROSTING:

1/4 c
pink champagne or cherry 7-up
1 tsp
vanilla extract
3 or 4 dash(es)
red food coloring drops
1/2 c
butter, softened
4-5 c
powdered sugar

Directions Step-By-Step

1
Cake:
Heat oven to 350^. Spray a 9x13-inch pan,or 2 8-round cake pans or place 24 cupcake papers in muffin pans.
In a large bowl, combine cake mix, champagne, add beaten eggs and food coloring. Beat 2 minutes. Pour into prepared pan or fill 23 full the cupcake papers. Bake cake 25-35 minutes. Cupcakes 17-23 minutes.
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Frosting:
Combine all ingredients and beat until smooth. Frost cake , sprinkle with pink cookie decorating sugar and sprinkle with silver nonpareils candy beads.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy