On such nights, my friend, you need cake, and you need it badly. But not just any cake! You need a cake with the light bubbliness of hope and a fresh, sharp zing of determination, something that will get you back on your feet and into the fray. Moreover, you need to be able to make it between rolls. That skeleton army isn't going to go away on its own, you know.
Champagne Cake with Lemon Glaze
for the cake
-boxed cake mix (white or yellow)
-3 eggs (or per cake mix recipe)
-1/3 c oil (or per cake mix recipe)
-1 c champagne (or per cake mix recipe; you're subbing this in for water)
for the glaze
-2-3 TB fresh or refrigerated lemon juice (fresh is best)
-1 c powdered sugar
Thoroughly grease a bundt pan and preheat the oven to 350 degrees F. Beat together the eggs and oil, then gently stir in the champagne. It may froth up; that's fine. Add the liquid to the boxed cake mix and beat well with an electric mixer about two minutes. Pour the batter into the bundt pan and bake 40-45 min.
When the cake is done (test with a toothpick to make sure it's not gooey inside) set it on a rack - still in the pan - for fifteen minutes to cool, then turn out onto the rack. Let cool another thirty minutes.
While the cake is cooling, whip up the glaze! Mix together in a bowl the lemon juice and the powdered sugar. The amount of lemon juice will determine how tart a glaze you have, so be sure to taste it frequently. Once the cake has cooled, drizzle the glaze over top of the cake. Serve to party members to celebrate your victorious triumph or for consolation on your strategic withdrawal.