Holiday Pink Champagne Cake

Use a box of white cake mix (NO pudding) and substitute champagne to replace some or all of the liquid called for in the cake mix. The kind of champagne (pink, white, sweet, dry) used will determine the flavor.

Tint with red food coloring to a soft pink. Bake cake as instructed on box. Frost with your favorite butter cream icing, adding up to 3 Tbsp champagne for part of the liquid called for. Also tint frosting pink.

Some people like to fill the layers with a strawberry or raspberry puree or jam. The cake is moist and somewhat denser than a plain box white cake.