White Wonderland Champagne Cake

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  • Makes: 9 servings
  • Prep: 40 mins
  • Stand: 30 mins
  • Bake: 40 mins 350°F

White Wonderland Champagne Cake

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Directions

  1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease an 8x8x2-inch or 9x9x2-inch baking pan. Line bottom of pan with parchment paper. Grease paper and lightly flour pan; set aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium speed about 3 minutes or until light and fluffy. Alternately add flour mixture and champagne to butter mixture, beating on low speed after each addition just until combined.
  3. Wash beaters thoroughly. In a medium mixing bowl beat egg whites on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into cake batter. Pour batter into the prepared pan.
  4. Bake for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove cake from pan; remove parchment paper. Cool completely on wire rack.
  5. Frost top and sides of cake with Champagne Butter Frosting. Top with Cone Trees. If desired, sprinkle top of cake with coconut.

From the Test Kitchen

Strawberry Champagne Cake:

Thaw one 10-ounce package frozen strawberries in syrup. Drain well, discarding syrup. Snip strawberries into smaller pieces with kitchen scissors. Prepare Champagne Cake as directed, except stir strawberries and, if desired, 2 to 3 drops red food coloring into batter before folding in the beaten egg whites. Pour batter into a 9x9x2-inch baking pan. Bake about 50 minutes or until a wooden toothpick inserted in the center comes out clean. Continue as directed.

Nutrition Analysis: same as above except 710 calories, 6 g protein, 118 g carbohydrate, 2 g fiber, 88 g sugar, 21% Vitamin C, 11% calcium, 11% iron

Champagne Butter Frosting

Directions

  1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in champagne and vanilla. Gradually beat in remaining powdered sugar. Beat in enough additional champagne to reach spreading consistency.

Cone Trees

Directions

  1. Melt candy coating. Spread melted coating on ice cream cones. While coating is still wet, sprinkle cones generously with glitter, jimmies, nonpareils, flaked coconut, and/or other sprinkles, giving each cone a different look. Let stand on waxed paper until coating is set.
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Nutrition Facts (White Wonderland Champagne Cake)

  • Per serving:
  • 685 kcal ,
  • 23 g fat
  • (15 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 47 mg chol. ,
  • 491 mg sodium ,
  • 111 g carb. ,
  • 1 g fiber ,
  • 82 g sugar ,
  • 5 g pro.

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