Pink Champagne Layer Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ white cake mix

1 1/4

cups champagne, room temperature

1/3

cup vegetable oil

3

egg whites

4

or 5 drops red food color

1/2

cup butter, softened

4

cups powdered sugar

1/4

cup champagne, room temperature

1

teaspoon vanilla

4

or 5 drops red food color

Betty Crocker™ pink decorating sugar

Edible pink pearls and/or edible pink glitter

Preparation

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour.

In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans.

Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour.

In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Sprinkle with garnishes. Store loosely covered.

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