Strawberry Pink Moscato Cake

Ingredients

• 15.25 oz Pillsbury Strawberry Cake Mix
• 1 cup Moscato
• 1/2 cup canola oil
• 3 medium eggs
• 2 cup butter (unsalted)
• 8 cups powdered sugar
• 6-8 tbsp pink moscato
• 2 tsp vanilla
• 1 1/2 lb fresh strawberries
• 10 oz candy melts
• 2/3 cup pink moscato
• strawberry infusers

Steps

1. 1

   Sprinkle the cake mix into a large mixing bowl, then whisk until lump free.

2. 2

   Add in the oil, eggs, and moscato. Then mix until the batter is nice and smooth.

3. 3

   Next spray two 9 inch cake pans with baking spray, OR lightly grease and flour them.

4. 4

   Pour the cake batter into each pan evenly.

5. 5

   Bake the cakes on 350 F for 30-40 minutes (depending on YOUR oven).

6. 6

   Remove the cakes from the oven, and let sit in the pans for 5 minutes before transferring to a cooling rack.

7. 7

   While the cakes are cooling make the frosting.

8. 8

   Combine the butter, sugar, moscato, and vanilla in a large mixing bowl, and mix until cream. Set to the side.

9. 9

   Now melt down the candy melts, and coat the strawberries. Also infuse with the moscato (watch my video tutorial!).

10. 10

    Once the cakes are cool, frost them, and place the strawberries on top.

11. 11

    Let the cake sit for at least 20 minutes before serving.

12. 12

    Enjoy!