CHAMPAGNE BIRTHDAY RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch round cake pan.
• In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne.
• In a large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.

Steps:

• Preheat oven to 325°F (160°C). Spray Cake Pans with nonstick cooking spray with flour; set aside. Place cake mix in Stainless (4-qt./4-L) Mixing Bowl; whisk to break up lumps. Add remaining cake ingredients; whisk 2-3 minutes or until smooth. Divide batter between pans, spreading evenly. Bake 20-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven. Press cakes gently with a clean kitchen towel; cool 10 minutes. Invert cakes onto Stackable Cooling Rack, then invert again so cakes are top-side up; cool completely.Meanwhile, combine raspberries and 3/4 cup (175 mL) of the champagne in (1.5-qt./1.4-L) Saucepan. Cook on medium-high heat 6-10 minutes or until mixture comes to a boil. Combine cornstarch and remaining champagne in (1-cup/250-mL) Prep Bowl; stir until smooth. Add cornstarch mixture slowly to pan, whisking constantly with Stainless/Silicone Sauce Whisk. Cook 2-3 minutes or until mixture is thickened. Strain using (5-in./13-cm) Strainer into Small Batter Bowl; discard seeds. Refrigerate sauce 1 hour or until cool.In Classic Batter Bowl, beat cream, sugar and vanilla on high speed of electric hand mixer until starting to thicken. Place marshmallows in another Prep Bowl. Microwave on HIGH 10-20 seconds or until almost melted; add to batter bowl. Beat on HIGH until soft peaks form. Place one cake on Cutting Board. With Color Coated Bread Knife, carefully slice cake in half horizontally to form two layers. Repeat with remaining cake. Place one layer on Cake Pedestal. Spread with 2/3 cup (150 mL) of the frosting; top with another cake layer. Repeat with remaining layers. Frost top and sides of cake with remaining frosting. Garnish with raspberries, if desired. Serve with sauce.