Champagne Cake

Champagne Cake

(as seen on the Morning Blend show on Dec. 2, 2013)


Cooking spray
1 box (1-pound 2 1/4-ounce) moist white cake mix
1 1/4 cups extra dry Champagne
1/3 cup vegetable oil
3 large eggs
Pink food coloring


Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray and place a parchment paper cut to size on the bottom of the pan.  Lightly spray the top of the parchment paper with the cooking spray.

In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and eggs. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes.  Add pink food coloring and blend gently until color is uniform.  Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.

Cut into 1 inch by 1 inch cubes and begin to assemble the trifles by placing a some cake cubes in the bottom of a champagne glass, then place chocolate butter cream, then place a layer of diced fresh strawberries, then more cake cubes.  Continue layering in this order until you have filled up the glass.  You can add a dash of champagne to the glass if desired.