Citrus Almond Champagne Cake

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1 box white cake mix
1 cup/8oz. Orange Almond Champagne (or Sparkling Wine) The brand I got is made by Wilson Creek, called “Orange Mimosa”.
3 eggs

How to make it :

Preheat the oven to 350 degrees
Mix Ingredients in a stand mixer or bowl and pour into a greased bundt pan
Bake at 350 according to the box directions (our oven is finicky and ended up being done at 30 mintues)
llow to cool, before you add the frosting. If you don’t the heat from the cake will absorb the frosting (not necessarily bad I guess).

Citrus Champagne Frosting

1/4 cup of orange juice
1/4 cup champagne (can omit and sub in more orange juice)
1 lb of powdered sugar (I made mine with about 3/4 of a lb.)

**In a bowl, pour in champagne and OJ, slowly add in the powdered sugar and whisk as you go, mixing it to the desired consistency. 
**Pour frosting over cooled bundt cake. Top with chopped almonds if desired.
Tips: 
If you have any frosting left over, serve in a small bowl along side the champagne cake (warmed perhaps?), so you can pour on more if desired. (I love frosting).
The alcohol is not necessary for this simple cake recipe, so if you want to make a more kid-friendly version you can make the 7-Up cake I linked to above, or substitute sparkling cider for the champagne (Cream soda might be yummy).

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