Really? A Chardonnay Cake. Yes, really. My wife Nancy used this recipe to make a cake for a company event and every crumb disappeared. So, I suppose you really can bake a cake with wine.
Says Nancy, “This recipe was from a friend. It’s not mine, I just tried it and found it to be delicious! Chablis can be substituted for the Chardonnay if desired.”
Chardonnay Cake
1 yellow cake mix (add 4 tablespoons flour)
1 large instant vanilla pudding
4 eggs
½ cup oil
½ cup water
½ cup Chardonnay
Glaze
1 stick of butter
¼ cup water
1 cup sugar
¼ cup Chardonnay
Spray Bundt pan with Pam and then dust with lots of sugar making sure the center post is covered as well. Mix all ingredients for 4 minutes. The mixture will be very thick.
Pour mixture into prepared pan and bake at 325 degrees for one hour, cool for a few minutes. Prepare glaze and boil stirring constantly for two minutes. Poke holes in top of hot cake which is still in the pan and pour glaze all over cake making sure the glaze runs down the sides and center. Cool cake for ½ hour, then invert cake on cake plate. Store in fridge.