Chablis Blanc Cake

Categories: Miamiherald | Desserts

Serves: 12 Servings

Ingredients:

1/2 c Pecans; chopped
1 sm Box vanilla instant pudding
-mix
1/2 c Chablis
1/2 c Water
1 18 1/4 oz butter-recipe
-golden cake mix
1/2 c Vegetable oil
4 Eggs

Instructions:
----------------------------------TOPPING----------------------------------
1 c Sugar
1/4 c Chablis
1/4 c Water
1/2 c Margarine or butter(1 stick)

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
Posted to MM-Recipes Digest V3 #217

Date: 12 Aug 96 00:04:58 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>

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