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Buckwheats Champagne Cake

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  • Buckwheats Champagne Cake

    Buckwheat Posted September 27, 2005 11:46 AM
    This cake is from one of Betty Crockers Baking Cookbooks in the 1950's, I can't remember which one, or who gave me the recipe.
    I do not use Betty Crocker cake mix, I prefer to use DH

    1 package Betty Crocker SuperMoist white (vanilla) cake mix
    1 1/3 cups champagne or nonalcoholic sparkling white grape juice
    4 eggs
    1 package instant or regular vanilla pudding and pie filling mix
    Glitter sugars or coarse sugar crystals, (decorating sugar) Optional

    Champagne Glaze:
    1 cup powdered sugar
    1 tablespoon champagne or nonalcoholic sparkling white grape juice

    Heat oven to 350. Grease 12-cup bundt cake pan with shortening; lightly flour. Beat cake mix, champagne, eggs and pudding mix (dry) in large bowl with electric mixer on low speed 30
    seconds; beat on medium speed 2 minutes. Pour into pan.
    Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate; remove pan. Cool completely,
    about 1 hour.
    Drizzle Champagne Glaze over cake. Sprinkle with glitter sugars. Store loosely covered at room temperature.

    Champagne Glaze:
    Stir ingredients until smooth and thin enough to drizzle.
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