↞ recipe box start page
Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
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.
view more member recipes
RASPBERRY-CHAMPAGNE CREAM CAKE
view my recipes
print
save
Category: Cakes from Cake Mixes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Red Raspberry Ice Cream Cake With Raspberry Amaretto Sauce
by sgre52160
For the cake: 6 cup red raspberries, frozen 1/2 gallon vanilla ice cream About 2 dozen Italian-style ladyfingers (available at most large grocery stores) 1/4 cup Amaretto liqueur (optional)
by sgre52160
For the cake: 6 cup red raspberries, frozen 1/2 gallon vanilla ice cream About 2 dozen Italian-style ladyfingers (available at most large grocery stores) 1/4 cup Amaretto liqueur (optional)
White Nectarine And Raspberry Champagne Floats
by sgre52160
3 very ripe white nectarines, halved, pitted and cut into eighths 1/2 pint fresh raspberries 2 tablespoons sugar 2 pints vanilla ice cream 1 bottle chilled Champagne, Prosecco, or sparkling w
by sgre52160
3 very ripe white nectarines, halved, pitted and cut into eighths 1/2 pint fresh raspberries 2 tablespoons sugar 2 pints vanilla ice cream 1 bottle chilled Champagne, Prosecco, or sparkling w
Raspberry-cream Cheese Coffee Cake
by sgre52160
3 oz cream cheese 1/4 cup margarine 2 cups biscuit mix 1/2 cup raspberry preserves 1 cup powdered sugar 2 tbsp milk 1/2 tsp vanilla In a medium mixing bowl cut the cream cheese and the margar
by sgre52160
3 oz cream cheese 1/4 cup margarine 2 cups biscuit mix 1/2 cup raspberry preserves 1 cup powdered sugar 2 tbsp milk 1/2 tsp vanilla In a medium mixing bowl cut the cream cheese and the margar
Raspberry Cream Cheese Coffee Cake
by sgre52160
Cake Layer 2 1/4 cups flour 3/4 cup sugar 3/4 cup butter 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp almond extract 1/4 tsp salt 3/4 cup sour cream 1 egg Cream Cheese Layer 1 (8 oz) p
by sgre52160
Cake Layer 2 1/4 cups flour 3/4 cup sugar 3/4 cup butter 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp almond extract 1/4 tsp salt 3/4 cup sour cream 1 egg Cream Cheese Layer 1 (8 oz) p
Raspberry Cream Cheese Coffee Cake Ii
by sgre52160
1 (8 oz) pkg cream cheese, softened 1 cup sugar 1/2 tsp cup butter, softened 1 3/4 cups flour 2 eggs 1/4 cup milk 1/2 tsp vanilla 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp
by sgre52160
1 (8 oz) pkg cream cheese, softened 1 cup sugar 1/2 tsp cup butter, softened 1 3/4 cups flour 2 eggs 1/4 cup milk 1/2 tsp vanilla 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 tsp
view more member recipes
related CDKitchen recipes
Five Fruit Punch
Classic Mimosa
Raspberry Chocolate Fudge Red Velvet Cake
Raspberry Poke Cake
Champagne Cocktail
Kir Royale
Dark Chocolate And Raspberry Layer Cake
New Year's Day Mimosa
Grilled Pound Cake With Raspberry Orange Sauce And Orange Cream
Valerie's New Year's Toast