1 1/4 cups champagne, room temperature
1/3 cup vegetable oil
3 egg whites
4 or 5 drops red food color
Champagne Frosting:
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup champagne, room temperature
1 teaspoon vanilla
4 or 5 drops red food color
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8- or 9-inch round cake pans with baking spray with flour. In large bowl, stir together cake mix and 1 1/4 cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans. Bake as directed on box for 8- or 9-inch rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. On serving plate, place 1 cake layer, rounded side down. Frost top of cake layer. Top with second layer, rounded side up. Frost side and top of cake. Store loosely covered.