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Strawberry Champagne Cakes

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Cheers to these French Vanilla champagne cakes, iced with strawberry shortcake frosting!

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: 15 Mini Cakes
  • Difficulty: Super Simple
  • Rating:

Ingredients


Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 18x12-inch jelly roll pan.
  2. Combine cake mix, eggs, champagne, water and oil in large bowl.
  3. Beat with an electric mixer at medium speed for 2 minutes. Pour into prepared pan.
  4. Bake 18 minutes or until toothpick inserted in center comes out clean.
  5. Cool completely on wire rack. Remove cake. Cut cake in half to form 2 pieces about 11x8-inches each.
  6. Blend frosting and red food color.
  7. Spread frosting on one cake half; top with remaining cake half.
  8. Cut cake into 15 rectangles. Pipe frosting on tops and garnish with strawberries.

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Tips

Moist cake

Moist cake

I just wanted to comment. I raised my 6 children in Salem, NH. That was back in the 1960's. A friend of mine shared a recipe with me and my Duncan Heinz cake mixes became so moist. I used 4 eggs, 1 package of instant pudding, flavor of the cake, 2 cup of oil and cooked per the package instructions. Then some years later, don't know exactly when, Duncan Heinz put the pudding in the cake. People used to rave about my cakes, how moist and fresh they were. TYou. But, today, I just follow the package


use milk

use milk

Instead of water in cakes or brownies, etc., use milk instead! makes the cakes more moist! i've been baking-decorating cakes for over a year and i absolutely LOVE IT!!!





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