pink champagne cake
If you don't want to use champagne use cherry 7-UP,
prep time
5 Min
cook time
35 Min
method
Bake
yield
9 x13-inch cake
Ingredients
- CAKE:
- 18 ounces pkg. white cake mix
- 1 1/4 cups pink champagne or cherry 7-up
- 1/3 cup vegetable oil
- 3 large eggs,beaten
- 3 or 4 dashes red food coloring drops
- FROSTING:
- 1/4 cup pink champagne or cherry 7-up
- 1 teaspoon vanilla extract
- 3 or 4 dashes red food coloring drops
- 1/2 cup butter, softened
- 4-5 cups powdered sugar
How To Make pink champagne cake
-
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. --- Frosting: Combine all ingredients and beat until smooth. Frost cake , sprinkle with pink cookie decorating sugar and sprinkle with silver nonpareils candy beads.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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