Champagne Cake From Mix
Decorating By acookieobsession Updated 25 Jan 2007 , 6:56am by Sugar_Plum_Fairy
So, I can hardly ever make a non-dry scratch cake. I would like to try yhe champagne cake, but froma mix. I use the Enhanced cake recipe from this site. Do you think I could replace some or all of the water called for with champagne?
THe recipe is: 1 box mix
1 c flour
1 c sugar
1 c sour cream
pinch salt
1 1/3 c water
1/2 c melted butter
So I thought I would replace the water with champagne and add lorann champagne oil to the BC.
What odds would you give this to work?? 
Thanks ,Julia
I did it for a peach champagne cake and it was terrific.
I replaced all the water with peach Asti sparkling wine, added a few drops of champagne flavor and a few drops of peach flavor. Taste the batter to be sure you don't over flavor it.
It really was good.
Sandra Lee has one on foodnetwork.com but here it is tosave time. I love this recipe
1 box white cake mix
1 1/4 cups extra dry champagne
1/3 cup vegetable oil
3 large egg whites
beat on low til combined then beat on med for 2 min.
Bake at 350 for 30-35 min
Enjoy!!!
I just made the one from Sandra Lee on the 26th. It was really good. I didn't have access to the champagne extract for the icing though so I just used regular BC. But the cake was really moist and had good flavor also.
JoAnnB "added a few drops of champagne flavor and "
By this do you mean the Lorann oil to the batter?
Thank yo guys for you rhelp, sorry I was so long to look we went out of town for New Year's
Happy New Year...Julia
So, I can hardly ever make a non-dry scratch cake. I would like to try yhe champagne cake, but froma mix. I use the Enhanced cake recipe from this site. Do you think I could replace some or all of the water called for with champagne?
THe recipe is: 1 box mix
1 c flour
1 c sugar
1 c sour cream
pinch salt
1 1/3 c water
1/2 c melted butter
So I thought I would replace the water with champagne and add lorann champagne oil to the BC.
What odds would you give this to work??
Thanks ,Julia
Julia,
Way back when, Southern Living had a sister publication called (of all things) Southern Living Weddings. They had a champagne cake in one issue that basically called for: 1 box white cake mix, eggs, oil, champagne. The method was to make the box mix as you normally would, but replace the water with an equal amount of champagne. I have made it once, and it was okay, but I did not add any additional flavor, which I think would improve it.
Just a thought,
Odessa
Here is the recipe I use for Pink Champagne Cake that is sooo delicious Pink Champagne Cake (ultra-moist with light champagne flavor)
1 box french vanilla cake mix (Ive used white too)
1/4 C. vegetable oil
2 envelopes whipped cream topping mix(Dream Whip)
1-1/4 C. pink champagne, flat (you can pour just opened champagne in a pitcher, stir, let bubbles rise and dissipate, repeat until flat, only takes a couple of minutes)
4 egg whites and 1 whole egg
small amount of pink food coloring (faint pink looks more delicate than a darker phony pink)
Beat all ingredients together in a mixer for 3 minutes. Batter will be a blush color. Pour into greased, floured pans; Bake at 350° until it tests done. For icing I use vanilla extract and replace usual liquid with flat champagne. If using pink champagne icing will tinge slightly pink...you can use white champagne for this recipe as well.
IMPORTANT NOTE: I also fill this cake with this icing because any other flavors like strawberry etcwill delete the champagne flavor completely.
Cryssi, I have the same recipe that Odessa provided. As a matter of fact, I just took those cakes off the cooling racks and placed them in my microwave (to keep my kitties away from them during the night). Anyway, I had gotten the recipe online and the woman who had posted it mentioned that she had found it in a magazine years ago (couldn't remember which one - guess we know now ). Her directions specifically said not to use the cake mix with pudding in the mix. No explanation, but that's what she wrote. HTH.
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