[mona1949]

Ingredients

1 box french vanilla cake mix
1/4 cup vegetable oil
2 envelopes whipped cream topping mix
1 1/4 cups pink champagne, flat
4 egg whites
1 tsp champagne flavoring
1 whole egg
small amount of pink food coloring

(If you have very strong champagne, use less flavoring. If unable to find champagne flavoring. use a strong flavored champagne.

Beat all ingredients together in a mixer for 3 minutes. Batter will be a blush color. Pour into greased, floured 8 inch pans; Bake at 350 degrees

Cream Puff Custard Filling

2 cups milk
3/4 cup sugar
3 tbsp flour
1 tbsp corn starch
1 tsp vanilla
3 egg yolks

Warm milk, add sugar which has been mixed with flour and corn starch, beat egg yolks and add to the milk and cook until it coats the spoon. Cool and beat occasionally to prevent crusting. Stir in vanilla.

Frosting

3/4 cup shortening and butter mixture until combined. Beat in 1 tbsp champagne. Beat in sifted powdered sugar and a few drops red food coloring. If necessary, beat in additional champagne to making frosting spreading consistency.

Fill cooled cake with Custard filling and frosting.