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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1319g)|
|Recipe Makes: 1 Serving|
|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.
Calories per serving: 2835
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