Strawberry Champagne Cakes

Strawberry Champagne Cakes

1

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

Ingredients

1 h servings 433 cals
Serving size has been adjusted!

Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F. Grease and flour a 12" x 17" sided sheet pan.
  2. Mix Duncan Hines(R) French Vanilla Cake Mix, eggs, oil, champagne and water.
  3. Pour cake batter into prepared sheet pan and bake 18 to 22 minutes or until toothpick inserted into cake comes out clean.
  4. Let cake cool completely and remove from pan by flipping pan upside down.
  5. With the long side of cake facing you, cut cake in half exactly down the middle, from top to bottom.
  6. You will now have 2 pieces of cake, each measuring 12" x 8.5".
  7. Pour packet of Duncan Hines(R) Frosting Creations(TM) Strawberry Shortcake Flavour Mix into can of Duncan Hines(R) Frosting Creations(TM) Frosting Starter. Stir until evenly blended.
  8. Frost the top only of one 12" x 8.5" piece of the cake with the Strawberry Shortcake frosting you just created.
  9. Place second half of cake on top of frosted half.
  10. Cut the layered cake into 12 rectangles and chill for 30 minutes.
  11. Decoratively frost tops of the Strawberry Champagne Cakes and garnish with a fresh strawberry.

Footnotes

  • Tip:
  • If you don't want to use Champagne, simply omit Champagne and instead use a total of 1 1/3 cups of water in the recipe.
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I myself loved the recipe but I also added a little bit of glaze for strawberries I 'd say about two teaspoons of it.