Raspberry-Champagne Cream Cake

This recipe is from Pampered Chef's Simply Sweet cookbook.

This cake's stunning presentation and unique flavor make it the perfect bridal shower dessert.

Prep Time: 50 minutes
Total Time: 1 hour, 20 minutes
Yield: 16 Servings

Ingredients:
Cake
nonstick cooking spray with flour
1 pkg (18.25oz/510g) white cake mix
3 egg whites
3/4 cup (175ml) pink champagne
1/2 cup (125ml) milk
2 Tbsp (30ml) vegetable oil
1 tsp (5ml) Double Strength Vanilla
6 drops red food coloring

Sauce
1 container (10oz/300g) frozen raspberries in syrup (see Chef's Corner)
1 cup (250ml) pink champagne (See Chef's Corner), divided
1 Tbsp (15ml) cornstarch

Frosting
2 cups (500ml) heavy whipping cream
1/2 cup (125ml) powdered sugar
1 tsp (5ml)vanilla
2 large marshmallows, sliced into quarters
Fresh raspberries (optional)

Directions:
Bake cakes
1. Preheat oven to 325 F (160 C). Spray Cake Pans with nonstick cooking spray with flour; set aside. Place cake mix in Stainless (4qt/4l) Mixing Bowl; whisk to break up lumps. Add reaming cake ingredients; whisk 2-3 minutes or until smooth. Divide batter between pans, spreading evenly. Bake 20-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven, Press cakes gently with a clean kitchen towel; cool 10 minutes Invert cakes onto Stackable Cooling Rack, then invert again so cakes are top-side up; cool completely.

Prepare sauce
2. Meanwhile, combine raspberries and 3/4 cup (175ml) of the champagne in (1.5qt/1.4l) Saucepan. Cook on medium-high heat 6-10 minutes or until mixture comes to a boil. Combine cornstarch and remaining champagne in (1cup/250ml) Prep Bowl; stir until smooth. Add cornstarch mixture slowly to pan, whisking constantly with Silicone Sauce Which. Cook 2-3 minutes or until mixture is thickened Strain using (5in/13cm) Strainer into Small Batter Bowl; discard seeds. Refrigerate sauce 1 hour or until cool.

Prepare frosting and assemble cake
3. In Classic Batter Bowl, beat cream, sugar and vanilla on high speed of electric hand mixer until starting to thicken. Place marshmallows in another Prep Bowl. Microwave on HIGH 10-20 seconds or until almost melted; add to batter bowl Beat on HIGH until soft peaks form. Place one cake on Cutting Board. With Color Coated Bread Knife, carefully slice cake in half horizontally to form two layers. Repeat with remaining cake. Place one layer on Cake Pedestal. Spread 2/3 cup (150ml) of the frosting; top with another cake layer. Repeat with remaining layers. Frost top and sides of cake with remaining frosting Garnish with raspberries, if desired Serve with sauce.

Chef's Corner: The melted marshmallows add stability and increase colume when beating cream. Unlike using good wine for cooking, there is no need to purchase expensive champagne for this recipe. If you cannot find frozen raspberries in syrup, place 1 1/2 cups (375ml) bagged frozen raspberries, 1/3 cup (75ml) sugar and 1/4 cup (50ml) water in Saucepan; add champagne and continue as directed in Step 2.

Nutritional Information: Per serving: calories 330, Total Fat 16g, Saturated Fat 8g, Cholesterol 40mg, Carbohydrate 40g, Protein 3g, Sodium 25mg, Fiber 1g

Diabetic Exchanges: Per Serving 1 starch, 1 1/2 fruit, 3 fat (2 1/2 carb)