Chablis Blanc Cake With Wine Glaze

Submitted by mary winecoff

"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."

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Yields: 1 cake
• Serves: 10-12

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

• Topping

• 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.