Champagne Cake

Ingredients

• 1 (18.25 ounce) Duncan Hines White Cake mix (must be Duncan Hines as it works best)*
• Champagne
• Red food coloring
• Raspberry or strawberry puree or jam

Instructions

1. Prepare cake mix as per instructions on box, substituting champagne for 3/4 of the liquid called for on the mix.
2. Tint with red food coloring to soft pink.
3. Bake in round cake pans according to mix instructions.
4. Fill with strawberry or raspberry puree or jam between layers and frost with your favorite butter cream icing, adding up to 3 tablespoons champagne for part of the liquid called for.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

Tint the frosting pink, if desired.