Recipe: Champagne Cakes

Here are some I found...
Champagne Cake
Submitted by: Kristin Pan


Overall Rating:
Rated by 2 Users Prep Time: approx. 40 Minutes
Cook Time: approx. 30 Minutes


" A moist cake made with champagne. "
Ingredients
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites

Directions
1

Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch round cake pan.
2

In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt
together, and then blend into creamed mixture alternately with champagne.
3

In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold
in remaining egg whites. Pour into prepared pan.
4

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out
clean.
Makes 1 - 10 inch round cakePink Champagne Cake
Champagne Cake

* Exported from MasterCook *

Pink Champagne Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Italian
Pasta Tried
Vegetables Polish
Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups sifted flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup shortening
1 1/2 cups sugar
3/4 cup champagne
6 egg whites
6 large marshmallows -- quartered
Coconut Filling
1/4 cup butter
16 large marshmallows -- quartered
1 tablespoon white wine
1 cup coconut -- flaked
Fondant Frosting
1 pound powdered sugar
1/4 cup light corn syrup
1/4 cup water
1 1/2 teaspoons vanilla
1 dash salt
few drops almond extract
2 drops red food coloring -- to 3

Resift flour with baking powder and salt. Cream shortening with 1 cup sugar
until light and fluffy. Blend in flour mixture and champagne alternately,
mixing to smooth batter. Beat egg whites until stiff. Gradually beat in
remaining 1/2 cup sugar, continuing to beat to stiff meringue. Fold about half
of meringue into batter, mixing gently but thoroughly with whisk. Gently fold
in remaining meringue. Turn into 2 greased and floured 9" cake pans. Bake at
350 degrees 25-30 minutes, just until cake tests done. Let stand 10 minutes
then turn out onto wire racks to cool. When layers are cool, fill with Coconut
Filling between layers. Using 2/3 cup Fondant Frosting, spread thin layer
smoothly over top and sides. This seals any crumbs. Pour about 1/2 cup
additional frosting over top of cake and spread quickly to smooth layer. Cover
sides of cake with second layer of frosting. Dip marshmallow quarters in
remaining frosting to coat both sides and set randomly over top and sides of
cake. Makes 10-12 servings. Coconut Filling Combine butter, marshmallows and
wine in top of double boiler. Set over simmering water and stir occasionally
until marshmallows are melted. Remove from heat and stir in coconut. Cool until
thick enough to spread. Fondant Frosting Sift sugar into top of double boiler.
Add corn syrup and water. Stir over simmering water until smooth. Blend in
vanilla, salt, and almond extract. Stir in food color, if desired. Keep
frosting warm while using so it spreads smoothly.

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.