- In a large bowl with an electric mixer, beat cake mix (yes, we are talking about the dry cake mix, right out of the box), frosting, and champagne until smooth. Go ahead and beat this really well as we want it to be light and fluffy. Spoon into a serving bowl and refrigerate at least 1 hour to chill.
- Right before serving, decorate the top with gold and white sugar crystals. Serve with strawberries and 1 box of Wellington Traditional Water Crackers for dipping.
Recipe Creator: Annie Siegfried
