champagne-cake-iii

Champagne Cake III

2 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
MARBALET
Recipe by  MARBALET

“This version of champagne cake includes pistachio pudding mix, club soda, pineapple, nuts and coconut.”

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Ingredients

Adjust Servings

Original recipe yields 1 - 9 inch 3 layer cake

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch pans.
  2. In a large bowl, combine the cake mix and instant pudding. Add club soda, eggs and oil, mix well. Stir in the pineapple, chopped nuts and cherries. Spread evenly into the prepared pans.
  3. Bake for 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool cake completely before icing.
  4. To make the icing: In a medium bowl, combine 1 cup pecans, 1 cup coconut, melted margarine, confectioners' sugar and vanilla, mix until well blended. Frost cake.

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Reviews (2)

Rate This Recipe
JANACHURCHWELL
11

JANACHURCHWELL

I have to differ on this one. This is one of the best cakes and is one of my favorite. The original posting (I'm assuming inadvertently) left out one of the ingredients, but it looks like it has now been corrected. If you had bad luck with it because of this, my advice would be to try it again.

KLHARRISON
7

KLHARRISON

This recipe was not reveiwed for accuracy and the frosting recipe was not a good one...there were not enough "wet ingredients". I wouldn't recommend this recipe to anyone. The cake was not flavorful at all...not a good one for sure!

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 523 cal
  • 26%
  • Fat
  • 20.3 g
  • 31%
  • Carbs
  • 82.3 g
  • 27%
  • Protein
  • 4.9 g
  • 10%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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