ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Rec: Champagne Cake

Misc.
I found this recipe on the net. Hope it is good.

This is a very easy cake to make. According to my local baker,
purchase the BEST Duncan Hines White Cake. It has to be Duncan Hines.
Substitue champagne for 1/2 to 3/4 of the liquid called for. Tint
with
red food coloring to a soft pink. These cakes are denser, heavier,
more moist. Frost with your favorite butter cream icing, adding up
to
3 TBS champagne for part of the liquid called for. Also tint pink.

Some people like to fill with a strawberry or raspberry puree or jam
between the two layers.

MsgID: 0012128
Shared by: Diane
In reply to: request
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 request
  pj
2 Rec: Champagne Cake
  Diane
3 Rec: Champagne Cake
  Diane
ADVERTISEMENT
Random Recipes
  • Tips for lighter bread machine bread
  • My experience has led me to believe it is almost impossible to bake bread in a bread machine that is light and fluffy. However, as stated in an earlier post, the key seems to be in allowing the dough to rise outside the...
  • Galisteo Inn's Cornmeal Scones (food processor)
  • GALISTEO INN'S CORNMEAL SCONES 2 cups unbleached all-purpose flour 1 cup yellow or blue stone-ground cornmeal 1/3 cup sugar (plus extra for sprinkling tops, if desired) 1 Tbsp. baking powder 1 tsp. ground cinnamon 1/3...
  • Basic Meatloaf
  • BASIC MEATLOAF 2 lb lean ground beef 1/2 cup chili sauce or catsup 2 eggs 1/3 cup dry bread crumbs 1/2 tsp thyme leaves 1/2 tsp onion salt 1/8 tsp pepper Heat oven to 350 degrees F. In large bowl, combine all...
  • Cheddar Eggplant Boats
  • CHEDDAR EGGPLANT BOATS 1 1 1/4 lb eggplant (or 2 small) 2 teaspoons olive oil 1 cup chopped onions 1 cup chopped mushrooms 1/4 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 dash pepper 1...
  • Classic Scalloped Potatoes (using heavy cream)
  • CLASSIC SCALLOPED POTATOES 2 tablespoons butter or margarine 2 cups sliced onion 4 large baking potatoes, peeled and sliced 1/4 cup chopped parsley 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 3/4 cup heavy (w...
  • Southern-Style Shrimp and Rice (repost)
  • SOUTHERN-STYLE SHRIMP AND RICE 6 slices bacon 2 green bell peppers, cut into 1-inch pieces 2 medium onions, cut into eighths 2 cups cooked rice 1 (14 1/2 oz.) can whole tomatoes, undrained, cut up (I used Cajun flavor...
ADVERTISEMENT
  • Schlotsky's Potato Soup (crock pot)
  • SCHLOTSKY'S POTATO SOUP 5 large cooked potatoes (boiled or baked), cut into chunks. 2 1/2 cups half and half 1/2 pound Velveeta cheese 2 cans (10 3/4 ounces each) condensed cream of chicken soup 1 (10 3/4 ounce) can c...
  • Jeweled Nut and Fruit Brittle (1960's)
  • JEWELED NUT AND FRUIT BRITTLE 1/2 cup walnut halves 1/2 cup pecan halves 1/2 cup blanched slivered almonds 1/2 cup (4 oz) candied (glace) red cherries, cut in half 1/2 cup (4 oz) candied (glace) green cherries, cut in...
  • Mike's Real Simple Barbecue Sauce with Variations
  • MIKE'S REAL SIMPLE BARBECUE SAUCE 3/4 cup ketchup 1/2 cup brown sugar, firmly packed, or molasses 2 teaspoons Worcestershire sauce 1/4 cup apple cider vinegar or your favorite cola (or better yet, 2 tablespoons each a...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Rec: Champagne Cake
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!