MAKES 1 (9 X 13-INCH) CAKE
Pink Champagne Poke Cake personifies simple yet elegant ease. You can make any gathering into a special celebration with this recipe. Sprinkle the cake with edible pink glitter just before serving to add extra sparkle and bling to the table. This is fun served with pink Champagne, too!
Nonstick cooking spray
1 (15.25- to 18-ounce) box white cake mix
1 cup pink Champagne
¼ cup water
4 large eggs
⅓ cup vegetable or canola oil
Few drops red food coloring (optional)
¼ cup heavy cream
1 cup vanilla chips
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, pink Champagne, water, eggs, and oil. Scrape down the sides of the bowl and beat on medium speed for 2 minutes. If a pink color is desired, add a few drops of red food coloring and blend thoroughly. Pour the batter into the prepared baking dish.
Bake for 28 to 32 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using a drinking straw.
In a 2-cup microwave-safe glass cup, stir together the cream and the vanilla chips. Microwave on Medium (50%) power in 30-second intervals, stirring after each, until melted and smooth. Pour the creamy sauce evenly over the top of the cake, filling the holes. Let cool completely.
Frost the cake with the Pink Champagne Frosting.
If you prefer, substitute lemon-lime-flavored soda or ginger ale for the Champagne.
