Chablis blanc cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pecans; chopped |
| 1 | small | Box vanilla instant pudding mix |
| ½ | cup | Chablis |
| ½ | cup | Water |
| 1 | 18 1/4 oz butter-recipe golden cake mix | |
| ½ | cup | Vegetable oil |
| 4 | Eggs | |
| 1 | cup | Sugar |
| ¼ | cup | Chablis |
| ¼ | cup | Water |
| ½ | cup | Margarine or butter(1 stick) |
Directions
TOPPING
Heat oven to 325 degrees F. 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. Bake 55 to 60 minutes. Meanwhile, combine topping ingredients in saucepan.
Bring to a boil and boil 2 minutes. When cake tests down, invert it onto a serving platter, being careful not to burn yourself. Spoon hot topping over hot cake until cake won't hold any more. Let cool before serving. Cake will remain moist several days.
Nutritional info per serving: 576 cal; 4g pro, 72g carb, 30g fat (46%), .9g fiber, 85mg chol, 488mg sod Source: Georgia on My Menu by Junior League of Cobb-Marietta Miami Herald, 9/21/95 format: 8/11/96, Lisa Crawford