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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Pink Champagne Cake Recipe

Pink Champagne Cake Recipe

This light and fluffy confection will steal your heart; cherry juice and optional red food coloring give the cake a sweetheart-pink tinge. Delicate whipped cream frosting makes this a showy cake confection.

1 White cake mix
2 large Egg whites
2/3 cup White wine
2/3 cup Cherry juice
1 cup Heavy cream
1/3 cup Vegetable shortening
1/3 cup Milk
1 pound Powdered sugar
1/8 tsp Red food coloring

Oven Temp ~ 350°
Baking Time ~
Pan Type ~ two 8-inch round cake pans
Preheat oven, generously grease and flour pans, set aside.

Combine cake mix, egg whites, white wine and cherry juice in a large mixing bowl, beat for 4 minutes using an electric mixer.
Pour batter into prepared cake pans; bake until cake is done and a clean toothpick inserted in center comes out dry.
Remove from oven, cool cake in pans on two wire racks for 10 minutes.
Loosen cakes around edges of pan, tap bottoms lightly and remove from pans.
Cool completely on two racks.
Meanwhile, in a deep bowl, beat heavy cream until stiff, set aside.
Combine shortening, milk, powdered sugar and red food coloring (optional).
Mix well.
Spread half of icing mixture atop one cake layer.
Fold whipped cream into remaining filling; place unfrosted layer atop frosted layer.
Frost entire cake with whipped cream filling mixture.
Refrigerate Pink Champagne Cake until ready to serve.
Refrigerate leftover cake.

Nutrition facts:
Serving Size 129 g
Calories 442
Calories from Fat 129
Total Fat 14.3g 22%
Saturated Fat 4.8g 24%
Cholesterol 14mg 5%
Sodium 308mg 13%
Total Carbohydrates 74.4g 25%
Sugars 61.3g
Protein 3.0g
Vitamin A 3% • Vitamin C 1% • Calcium 9% • Iron 4%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!