Pink Champagne Cake

Pat Duran

By
@kitchenChatter

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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Cake:
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