champagne cake receipe needed?

Question

This cake is frozen, I know it has strawberries, and pineapple. A girl at work went to a church dinner, and they served it there. It sounded great. She hasn't be able to get the receipe. Was wondering if anyone has made this cake? Thank You

Answer 1

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 egg whites
1 can whipped white frosting
1/4 teaspoon Champagne flavoring
Silver mini disco balls, optional
Silver Dragees, optional, if available in your area
Silver edible glitter, optional

Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. 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. 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.

Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.

To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.

Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.

Answer 2

CHAMPAGNE CAKE

2 3/4 c. sifted flour
2 tsp baking powder
1 tsp. salt
2/3 c. shortening
1 1/2 c. sugar
1 bottle (2/5 pt.) champagne (3/4 c.)
6 egg whites

Sift flour, baking powder and salt together and set aside. Cream shortening with 1 cup sugar until fluffy. Blend flour mixture alternately with champagne and mix to a smooth batter. Beat egg whites until stiff and soft peaks form. Fold about half the meringue into the batter, mixing thoroughly with whisk. Gently fold in remaining meringue. Turn into two greased and floured 9 inch cake pans.
Bake at 350 degrees for 25-30 minutes or until test done. When cake has rested 10 minutes, turn out to cool. When cold, put together with coconut filling.


COCONUT FILLING:

1/4 c. butter
1 tbsp. white wine
16 lg. marshmallows
1 c. flaked coconut

Over boiling water in double boiler, melt marshmallows, butter and wine. Remove from heat and add coconut.

FONDANT FROSTING:

1 lb. powdered sugar
1/4 c. light corn syrup
1/4 c. water
1 1/2 tsp. vanilla
1/8 tsp. salt
1/2 tsp. almond extract
2 or 3 drops red food coloring
6 lg. marshmallows

Sift powdered sugar in top of double boiler. Add corn syrup and water. Stir over boiling water until smooth. Add the vanilla, salt and almond flavoring. For pink champagne effect add 2 or 3 drops red food coloring. Keep frosting warm so it spreads evenly. With spoon carefully pour fondant over top and sides of cake. Slice marshmallows into 4 rounds each - dip in fondant and place at random on top of cake.

Answer 3

Champagne Fruit Cakes

Ingredients

12 oz diced mixed fruit
1 c chopped dates
1 1/4 c champagne
1 1/4 c all-purpose flour
3/4 c sugar
3/4 ts baking powder
2 c chopped pecans
4 eggs
1 ts vanilla
1 ts orange extract
1/2 c butter; melted

Instructions

Preheat oven to 350 degrees Fahrenheit. Grease and flour 2 loaf pans. In large bowl combine fruit and dates with champagne, let stand 5 minutes. In large bowl combine flour, sugar, baking powder and nuts. Beat eggs, vanilla and orange extract, and butter until foamy, pour into fruit mixture stirring well. Add dry ingredients, mix until all combined. Pour into pans.
Bake about 45 to 60 minutes or until toothpick placed in center comes out clean. Cool on wire rack. Place in cloth soaked in champagne. Store in refrigerator or freezer.

Answer 4

Some field mixes do have dairy in them. But are not making a field cake (no less than now not till she turns 10!) do that: Vegan chocolate cake... INGREDIENTS a million a million/two cups all-motive flour a million cup white sugar a million/four cup cocoa powder a million teaspoon baking soda a million/two teaspoon salt a million/three cup vegetable oil a million teaspoon vanilla extract a million teaspoon distilled white vinegar a million cup water DIRECTIONS Preheat oven to 350 levels F (a hundred seventy five levels C). Lightly grease one 9x5 inch loaf pan. Sift in combination the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix in combination till soft. Pour into ready pan and bake at 350 levels F (a hundred seventy five levels C) for forty five mins. Remove from oven and permit to chill. Yields eight servings

Answer 5

Hi, i have found this recipe but am not sure if its the one you're after. good luck!

Pink Champagne Cake Recipe

Ingredients
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 flaked coconut

Fondant Frosting
1 pound powdered sugar
1/4 cup light corn syrup
1/4 cup water
1-1/2 teaspoons vanilla
Dash salt
Few drops almond extract
2 to 3 drops red food coloring


Instructions
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-inch cake pans. Bake at 350 degrees F for 25 to 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.

Yield: 10 to 12 servings

Answer 6

http://www.cooks.com/rec/view/0,196,150178-226198,00.html
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_31137_PRINT-RECIPE-4X6-CARD,00.html