PINK CHAMPAGNE CAKE

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Pink Champagne Cake image

If you don't want to use champagne use cherry 7-UP,

Provided by Pat Duran

Categories     Cakes

Time 40m

Number Of Ingredients 12

CAKE:
18 oz pkg. white cake mix
1 1/4 c pink champagne or cherry 7-up
1/3 c vegetable oil
3 large eggs,beaten
3 or 4 dash(es) red food coloring drops
FROSTING:
1/4 c pink champagne or cherry 7-up
1 tsp vanilla extract
3 or 4 dash(es) red food coloring drops
1/2 c butter, softened
4-5 c powdered sugar

Steps:

  • 1. Cake: Heat oven to 350^. Spray a 9x13-inch pan,or 2 8-round cake pans or place 24 cupcake papers in muffin pans. In a large bowl, combine cake mix, champagne, add beaten eggs and food coloring. Beat 2 minutes. Pour into prepared pan or fill 23 full the cupcake papers. Bake cake 25-35 minutes. Cupcakes 17-23 minutes. --- Frosting: Combine all ingredients and beat until smooth. Frost cake , sprinkle with pink cookie decorating sugar and sprinkle with silver nonpareils candy beads.

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