Raspberry-Champagne Cream Cake - Recipes | Pampered Chef US Site

Ingredients

• Nonstick cooking spray with flour
• 1 pkg (18.25 oz or 510 g) white cake mix
• 3 egg whites
• 3/4 cup (175 mL) pink champagne
• 1/2 cup (125 mL) milk
• 2 tbsp (30 mL) vegetable oil
• 1 tsp (5 mL) Double-Strength Vanilla
• 6 drops red food coloring
• 1 container (10 oz/300 g) frozen raspberries in syrup (see Cook's Tip)
• 1 cup (250 mL) pink champagne (see Cook's Tip), divided
• 1 tbsp (15 mL) cornstarch
• 2 cups (500 mL) heavy whipping cream
• 1/2 cup (125 mL) powdered sugar
• 1 tsp (5 mL) vanilla
• 2 large marshmallows, sliced into quarters
• Fresh raspberries (optional)