Pink Champagne Layer Cake

Prep Time 30 Minutes • Start to Finish 2 Hours 15 twinkles • Makes 12 servings

• cutlet
• 1 box Betty Crocker SuperMoist white cutlet blend
• 1 ¼ mugs champagne, room temperature
• ⅓ mug vegetable oil painting
• 3 egg whites
• 4 to 5 drops red food color

• Frosting
• ½ mug adulation, softened
• 4 mugs pulverized sugar
• ¼ mug champagne, room temperature
• 1 tablespoon vanilla
• 4 to 5 drops red food color
• setoffs, if asked
• Pink decorator sugar chargers
• Comestible pink plums and/ or comestible pink shimmer
1 Heat roaster to 350 °F( 325 °F for dark or nonstick kissers
). Spray bottoms and sides of
2( 8- or 9- inch) round cutlet kissers
with incinerating spray with flour.
2 In large coliseum, stir together cutlet blend and 1 ¼ mugs champagne. Add oil painting, egg whites
and food color; beat with electric mixer on medium speed 2 twinkles. Pour into
Kissers.
3 Singe as directed on box for 8- or 9- inch rounds. Cool 10 twinkles. Remove from
kissers
; place on cooling racks. Cool fully, about 1 hour.
4 In medium coliseum, beat all frosting constituents with electric mixer on medium
speed until smooth. On serving plate, place 1 cutlet subcaste, rounded side down. Frost
top of subcaste. Top with alternate subcaste, rounded side up. Frost side and top of cutlet.
Sprinkle with setoffs. Store approximately covered.
1 Serving Calories 460; Total Fat 15g( impregnated Fat 7g, Trans Fat 0g); Cholesterol
mg; Sodium 340 mg; Total Carbohydrate 72g( Dietary Fiber 0g); Protein 2g Ex-
changes ½ bounce, 4 ½ Other Carbohydrate, 3 Fat Carbohydrate Choices 5
Cock Sprinkle setoffs on the cutlet just before serving to maximize
their sparkle and keep them from absorbing humidity and melting
into the frosting.