Champagne Cake Recipe
Servings: 1
Ingredients
- 1 pkt white cake mix
- 1 x (3 1/2 ounce.) pkg. vanilla pudding mix
- 1 c. salad oil
- 3 x Large eggs
- 1 c. champagne
- 1/3 c. sugar
- 2 Tbsp. cornstarch
- 1/8 tsp salt
- 2 x egg yolks
- 1 c. lowfat milk
- 3 Tbsp. champagne
- 1/4 tsp lemon juice
- 23 c. whipping cream
- 1/4 c. sifted powdered sugar
- 1 tsp vanilla
Directions
- Cake: Combine all ingredients in large mixing bowl and beat till blended. Then beat 4 min at low speed. Bake in two 9 inch greased and floured pans at 350 degrees for 25-30 min. Cold about 5 min, then turn out on rack to cold. Put champagne filing between layers and frost with whipped cream. Filling: Combine sugar, cornstarch, and salt in saucepan. Mix together egg yolks and lowfat milk and add in gradually. to dry ingredients mixing well. Cook over low heat, stirring constantly till it boils and thickens. Boil 1 minute. Remove form heat. Place waxed paper directly on top of pudding and set aside to cold. When cool, stir in champagne and lemon juice. Spread between layers of cake. In small mixer bowl whip cream till stiff. Beat in sugar and vanilla. If you like, substitute 3 Tbsp. champagne for vanilla, folding into stiffly beaten whipped cream.
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