Shelly's Recipe

RASPBERRY-CHAMPAGNE CREAM CAKE

Category: Cakes from Cake Mixes

Nonstick cooking spray with flour
1 pkg white cake mix
3 egg whites
3/4 cup pink champagne
1/2 cup milk
2 tbsp vegetable oil
1 tsp vanilla extract
6 drops red food coloring

Sauce
1 container (10 oz) frozen raspberries in syrup
1 cup pink champagne, divided
1 tbsp cornstarch

Frosting
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
2 large marshmallows, sliced into quarters
Fresh raspberries (optional)

Preheat oven to 325 degrees. Spray cake pans with nonstick cooking spray with flour; set aside.

Place cake mix in a bowl; whisk to break up lumps. Add remaining cake ingredients; whisk 2-3 minutes or until smooth. Divide batter between pans, spreading evenly. Bake 20-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven. Press cakes gently with a clean kitchen towel; cool 10 minutes. Invert cakes onto a cooling rack, then invert again so cakes are top-side up; cool completely.

Meanwhile, combine raspberries and 3/4 cup of the champagne in a saucepan. Cook on medium-high heat 6-10 minutes or until mixture comes to a boil. Combine cornstarch and remaining champagne; stir until smooth. Add cornstarch mixture slowly to pan, whisking constantly. Cook 2-3 minutes or until mixture is thickened. Strain using into a small bowl; discard seeds. Refrigerate sauce 1 hour or until cool.

In a bowl, beat cream, sugar and vanilla on high speed of electric hand mixer until starting to thicken. Place marshmallows in a bowl. Microwave on HIGH 10-20 seconds or until almost melted; add to batter bowl. Beat on HIGH until soft peaks form. Place one cake on cutting board and with a bread knife, carefully slice cake in half horizontally to form two layers. Repeat with remaining cake. Place one layer on a cake pedestal. Spread with 2/3 cup of the frosting; top with another cake layer. Repeat with remaining layers. Frost top and sides of cake with remaining frosting. Garnish with raspberries, if desired. Serve with sauce.