Chablis Blanc Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Pecans, chopped
1 small: Box vanilla instant pudding mix,
1/2 cup: Chablis,
1/2 cup: Water,
1: 18 1/4 oz butter-recipe golden cake mix,
1/2 cup: Vegetable oil,
4: Eggs,
TOPPING
1 cup: Sugar,
1/4 cup: Chablis,
1/4 cup: Water,
1/2 cup: Margarine or butter, 1 stick
Directions:
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 wont 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
Source from luhu.jp
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 wont 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
Source from luhu.jp