Nutrition Facts

Serving Size 164 g

(Approx. 10 Servings)

Amount Per Serving

Calories	480	Calories From Fat	210

% Daily Value*

Total Fat 24 g	37%

Saturated Fat 4 g	20%

Trans Fat 0.5 g

Cholesterol 110 mg	37%

Sodium 320 mg	13%

Total Carbohydrate 51 g	17%

Dietary Fiber 0 g	0%

Sugars 36 g

Protein	5 g

Vitamin A 2%	•	Iron 15%

Vitamin C 10%	•	Calcium 10%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Strawberry Champagne Cake

Prep Time

15 minutes

Cook Time

40 minutes

Total Time

55 minutes

Serves

10 People

Ingredients

Recipe makes 10 Servings

15 1/4 Oz Duncan Hines Strawberry Supreme Cake Mix

3 large eggs

3 cup(s) Tott's Champagne, divided use

1/2 cup(s) vegetable oil

1 Tbsp Adams Best Vanilla Flavor

8 strawberries, cut in half

1 cup(s) powdered sugar

Check All

Uncheck All

Add to list

Instructions

Preheat oven to 350°F. Coat Bundt pan with non-stick cooking spray.

Mix cake according to the package but substitute 1 cup of water for 1 cup of Champagne.

Pour mixed batter into prepared Bundt pan.

Bake for 40 minutes or until a toothpick inserted in the center comes out clean.

While cake is baking place a small pot over medium-high heat.

Once pan is hot add remaining Champagne and bring to a boil.

Add powder sugar, vanilla and whisk together until smooth.

Simmer for 5 minutes and remove from heat to cool.

Remove cake from oven and place on a resting rack and allow to cool for 15 minutes.

Carefully remove cake from pan and place back on the resting rack with foil underneath.

Pour Champagne glaze over cake and place strawberries flat side against the cake all around the base.