Ingredients

The following ingredients have 4 Servings
  • 1 box (16.25 oz) Betty Crocker™ Super Moist™ White Cake Mix
  • 1 1/4 cups milk
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 1/2 teaspoons chocolate extract
  • 1 1/2 teaspoons Betty Crocker™ Gel Food Color, neon pink
  • 1 cup (2 sticks) butter, softened
  • 1 (2 pound) bag powdered sugar
  • 1/2 cup to 3/4 cup pink champagne
  • Round pink candy-coated chocolate candies

Instruction

  • Cake: Preheat oven to 350°F.
  • Spray two 8-inch round baking pans with baking spray and line the bottom with a round of parchment paper.
  • Combine all cake ingredients in a large mixing bowl. Beat with an electric mixer for 30 seconds on low to combine.
  • Scrape down bowl and increase mixer speed to medium and beat for 2 minutes. Equally divide batter among the two pans.
  • Bake for 29-34 minutes, until a toothpick inserted into the center of a cake comes out clean.
  • Cool in pan for 10 minutes and then turn out onto a cooling rack and allow to cool completely.
  • Pink Champagne Buttercream: Beat butter until light and fluffy. Add powdered sugar and 1/2 cup of pink champagne.
  • Beat on medium high speed until well combined and fluffy.
  • Add additional champagne if the frosting feels too thick.
  • Assemble Torte: If needed, cut the domed top off the cakes.
  • Cut each cake into 2 equal layers.
  • Set one layer on a cake plate.
  • Spread frosting over top.
  • Repeat, adding 3 more cake layers and frosting on top of each.
  • If using, sprinkle some candies on top of the cake.