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ISO: Pink Champagne Cake

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Hi, I'm not looking for the marshmallowy, coconuty version of this cake. What I want is the French Vanilla, custard filled, Pink Champagne Whipped cream frosting one. They used to make these at the Safeway bakery all the time but now the people in the bakery don't know what I'm talking about. I'm not as young as I used to be but 49 isn't a dinosaur. Please, does anyone know what I'm talking about? Iwould love to hear from you if you know the recipe. Thank you! Ginny
MsgID: 0213428
Shared by: Ginny, Port Orchard, WA
Board: All Baking at Recipelink.com
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Reviews and Replies:
1
  Ginny, Port Orchard, WA
2
  Gladys/PR
3
  Gay R., N.J.
4
  Ginny, WA
5
  Gladys/PR
6
  Gay R.
7
  Ginny, Port Orchard, WA
8
  Maggie MA
9
  Gladys/PR
10
  shamekica in tennessee
11
  meijan, san francisco
12
  Sterling Michols, Las Vegas, NV
13
  Susanne Greenacres WA
14
  Lisa North Dakota
15
  Shana from Oklahoma
16
  Tami - Vallejo, CA
17
  LaVona
18
  Ann in Campbell, CA
19
  jmcd
20
  Jazsngr
21
  Gino
22
  Ann S
23
  Bill
24
  Karyn/IN
25
  Billie
26
  allison
27
  Wes in SF bay
28
  Cosnogurl81
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  • 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!

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