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Name: Strawberry White Chocolate Champagne Cake
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Cake:; 1 box Betty Crocker™ SuperMoist™ strawberry cake mix; 1 1/4 cups champagne or pink sparkling wine; 1/3 cup vegetable oil; 3 eggs; Frosting:; 1 cup unsalted butter softened; 12 oz white vanilla baking chips melted, slightly cooled; 1 cup powdered sugar; 1 teaspoon vanilla

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INGREDIENTS

Cake:
1 box Betty Crocker™ SuperMoist™ strawberry cake mix
1 1/4 cups champagne ; or pink sparkling wine
1/3 cup vegetable oil
3 eggs
Frosting:
1 cup unsalted butter ; softened
12 oz white vanilla baking chips ; melted, slightly cooled
1 cup powdered sugar
1 teaspoon vanilla

Recipe

INSTRUCTIONS

Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.

In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour.

Meanwhile, in large bowl, beat butter with electric mixer on medium speed until creamy. Add melted and slightly cooled white chocolate chips; beat until smooth and combined. Add powdered sugar and vanilla; beat until well combined.

To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.

NOTES

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Strawberry White Chocolate Champagne Cake

Cake: 
1 box  Betty Crocker™ SuperMoist™ strawberry cake mix 
1 1/4 cups champagne  or pink sparkling wine
1/3 cup vegetable oil 
3  eggs 
  Frosting: 
1 cup unsalted butter softened
12 oz white vanilla baking chips melted, slightly cooled
1 cup powdered sugar 
1 teaspoon vanilla

Heat oven to 350°F. Spray bottom and sides of 2 (8-inch) heart-shaped or round cake pans with baking spray with flour.

In large bowl, beat cake mix, champagne, oil and eggs with electric mixer on low speed 30 seconds or until combined; beat 2 minutes on medium speed. Divide batter evenly between cake pans.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cakes in pans 15 minutes. Remove cakes from pans to cooling racks; cool completely, about 1 hour.

To make cake flat, cut off rounded top of 1 cake. Place cake, cut side down, on serving plate. Frost top of cake. Top with second cake, rounded side up. Frost sides and top of cake.

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Nutrition

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Serving Size: 1 Recipe (1319g)
Recipe Makes: 1 Serving

Calories: 2835
Calories from Fat: 2178 (77%)

Amt Per Serving		% DV

	Total Fat 242g	323 %
	Saturated Fat 122.7g	614 %
	Monounsaturated Fat 83.2g
	Polyunsanturated Fat 22.4g
Cholesterol 503.2mg		155 %
Sodium 438.1mg		15 %
Potassium 887.7mg		23 %
Total Carbohydrate 82.6g		24 %
	Dietary Fiber 0g	0 %
	Sugars, other 82.6g
Protein 14.7g		21 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2835

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