Champagne Cake Recipe:
From Carolyn Rodish (Iowa) 5/6/06

  1 Duncan Hines white cake mix (works best)
  Follow box instructions,
  except substitute 3/4 C. Andre' Pink Champagne for part of the liquid called for, and the rest milk.
  The rest of ingredients as called for on the box,
  tint cake batter with 1-2 drops of red food coloring to tint the batter a pastel pink color.
  Bake as usual.

  For Champagne Butter Cream Icing:
  Substitute part of the milk called for with Andre' Pink Champagne (at leaset 2-3 T.)
  follow the rest of the recipe as usual.

  This is a crusting Butter cream recipe from Wilton magazines.
  You can tint the icing a pastel pink or any other color if necessary.

  Sometimes I add between the cake layers a Raspberry filling for an even more wonderful flavor.  I mix
  seedless raspberry jam in with my buttercream icing (more jam than icing to your own taste) or just use
  raspberry jam by it's self.  1 bottle of champagne will go as far as 5 cake mixes if needing it for a
  wedding cake.