Ingredients
Nonstick cooking spray
1 box vanilla cake mix
1 c. pink Champagne (or Prosecco)
1/3 c. vegetable oil
3 large egg whites
15 drops pink food coloring
3/4 c. (1 1/2 sticks) butter, softened
3 c. powdered sugar
1/4 c. pink Champagne
1 tsp. pure vanilla extract
5 drops pink food coloring
Pinch kosher salt
4 c. white chocolate chips
1/4 c. coconut oil
Preparation
Step 1Make the cake: Preheat oven to 350° and grease a 13”-x-9” pan with cooking spray. In a large bowl, mix cake mix with Champagne, oil, and egg whites. Fold in the food coloring. Bake according to package directions, about 25 minutes, and let cool completely.Step 2Meanwhile, make frosting: In a large bowl with a hand mixer, beat butter until fluffy. Add powdered sugar and beat until combined, then add Champagne, vanilla, and salt and beat until combined. Beat in food coloring.Step 3Crumble cooled cake into the frosting and stir until completely combined. Form cake mixture into 1-inch balls. Place on a tray and refrigerate until firm, 1 hour. Step 4Make the coating: In a large heatproof bowl, melt white chocolate and coconut oil in 30 second intervals until melted. Dip each chilled cake ball into melted chocolate. Place on a parchment-lined baking sheet to harden. Step 5Drizzle cake balls with any remaining chocolate and refrigerate until hardened, 15 minutes.
