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 confection.

1 2 large 2/3 cup 2/3 cup 1 cup 1/3 cup 1/3 cup 1 pound 1/8 tsp.

White cake mix Egg whites White wine Cherry juice Heavy cream Vegetable shortening Milk Powdered sugar Red food coloring

Oven Temp ~ 350°        Baking Time ~ 20  Min. 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 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, beat cream until stiff in a deep bowl; set aside.
Combine shortening, milk, powdered sugar and red food coloring (optional).
Mix well.
Spread half of 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 cake until ready to serve.
Refrigerate leftover cake.