"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pink Champagne Cake Recipe

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This recipe for Pink Champagne Cake, by , is from The Gabbert Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cassy Gabbert
Added: Tuesday, August 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 egg Whites
3 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup shortening
2 2/3 cups sugar
1 tsp vanilla
8 to 10 drops red food coloring
2 cups champagne

Directions:
Directions:
Let egg whites stand at room temp for 30 min. grease one bundt pan. Lightly flour the pans.
Preheat oven to 350. Stir together flour, baking powder, baking soda and salt..set aside
Large mixing bowl, beat shortening with electric mixer on med to high. Add sugar, vanilla, and food coloring. Beat until well combined. Gradually add egg whites, beat well after each addition. Alternately add flour mixture and champagne to beaten mixture.
Bake in a preheated oven for 45 min. until a wooden toothpick comes out clean. Cool cake in pan for 10 minutes and then remove. Do not overbake.

Creamy Champagne Frosting: Use pink champagne and powdered sugar combination until you reach a drizzling consistency. Drizzle over cake.

Personal Notes:
Personal Notes:
Make icing thick enough that cake will not soak up too much. Enjoy the cake and the rest of the champagne!

 

 

 

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