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
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).
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.
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!