Champagne Cake

I originally got this recipe from my friend, Becky; but after a few times I've tweaked it a bit and think the result is pretty close to Smith's Bakery Champagne Cake -- YUM!

1 white cake mix
7-up, to be used for the water in the cake mix
2 c heavy whipping cream
1 c half and half
1/3 c champagne
1 t vanilla
1 3 1/2-oz box of vanilla instant pudding
1 bag Ghiradelli classic white chips

Melt 1/2 bag of Ghiradelli white chips.  Mix desired coloring into melted white chips, then pour into shallow dish to harden. 

Prepare 1 white cake mix as directed on package, replacing the amount of water needed with 7-Up.  Bake in 2 8- or 9-inch round pans. 

Whip 1 cup of whipping cream, half and half, champagne, vanilla and pudding until thick.  Use as filling between the two layers of cake, reserving about 1/2 c of pudding mixture for top of cake.

Whip remaining 1 cup of whipping cream (sweetened with sugar and vanilla) until stiff.  Frost sides and top of cake with whipped cream.

Using a pastry bag and large tip, make dollops of reserved pudding mixture on top of cake.

Using a potato peeler, shave colored Ghiradelli chocolate to cover cake. 

This cake is best if made the day ahead.  Serves 10-12.

**Be sure to use a sweet champagne -- Asti by Martini & Rossi works well!