| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Miamiherald, Desserts |
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 |
| 1 |
c |
Sugar |
| 1/4 |
c |
Chablis |
| 1/4 |
c |
Water |
| 1/2 |
c |
Margarine or butter(1 stick) |
INSTRUCTIONS
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
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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