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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Raspberry Champagne Cream Cake Recipe

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This recipe for Raspberry Champagne Cream Cake is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Nonstick cooking spray with flour
1 pkgs white cake mix
3 egg whites
1/4 c pink champagne
1/2 c milk
2 tbsp vegetable oil
1 tsp double strength vanilla
6 drops red food coloring

FROSTING
2 c heavy whipping cream
1/2 c powdered sugar
1 tsp vanilla
2 large marshmallows, sliced into quarters
Fresh raspberries
Directions:
Directions:
Preheat oven 325º Spray cake pans with nonstick cooking spray with lour; set aside. Combine cake ingredients in bowl; 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 cooling rack, then invert again so cakes are top side up; cool completely.

In mixing bowl, beat cream, sugar and vanilla on high speed of electric hand mixer until starting to thicken. Place marshmallows in another bowl. Microwave on high 10-20 seconds or until almost melted; add to batter bowl. Beat on high speed until soft peaks form. Place one cake on cutting board. With bread knife, carefully slice cake in half horizontally to form two layers. Repeat with remaining cake. Place one layer on cake pedestal. Spread with 2/3 c 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.
Personal Notes:
Personal Notes:
Use a 8-9 inch cake pan or double recipe to use with a 10 inch cake pan.

 

 

 

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