Chablis Blanc Cake With Wine Glaze |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This recipe is from Georgia on My Mind by the Junior League of Cobb-Marietta. Sounds really gross doesn't it? I had to try it though. I was very surprised at the outcome. The wine keeps the cake from being overly sweet. Ingredients:
1/2 cup pecans, chopped |
1 (3 ounce) box instant vanilla flavor pudding and pie filling |
1/2 cup chablis |
1 (18 1/4 ounce) butter recipe cake mix |
1/2 cup vegetable oil |
4 eggs |
1 cup sugar |
1/4 cup chablis |
1/4 cup water |
1/2 cup butter |
Directions:
1. Heat oven to 325 degrees. Grease and flour Bundt pan. Place nuts in bottom of pan. Mix pudding mix, wine, water, cake mix oil and eggs in bowl and beat 2 minutes. Pour batter over nuts in cake pan.
2. Bake 55 to 60 minutes. Remove from oven. Poke holes all over cake.
3. Combine topping ingredients in saucepan. Bring to boil and boil for 2 minutes. Spoon hot topping over hot cake. Let cool before serving.
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