Pink Champagne Cake
- 1 (18.25 ounce) box French vanilla cake mix
- 1/4 cup vegetable oil
- 2 envelopes whipped cream topping mix
- 1 1/4 cups pink champagne, flat
- 4 egg whites
- 1 teaspoon champagne flavoring
- 1 whole egg
- Small amount of pink food coloring
- Heat oven to 350 degrees F.
- Beat all ingredients together in a mixer for 3 minutes. Batter will be a
- Pour into greased, floured pans.
- Bake until it tests done.