Vanilla Chardonel Bundt Cake

December 08, 2015

Winery: Baltimore Bend Vineyard

1 box store bought white cake mix
¾ cups Chardonel white wine
1 (5 oz.) pkg. instant vanilla pudding mix
4 eggs
1 teaspoon nutmeg
Powdered sugar
¾ cup vegetable oil
Fresh sliced strawberries

Preheat oven to 350 degree F. Grease and lightly flour a 10” bundt cake pan. In a medium mixing bowl, combine white cake mix, instant vanilla pudding mix, nutmeg, vegetable oil, white wine and eggs. Beat at medium speed for 5 minutes. Pour into bundt pan. Bake in oven for 50 minutes or until a toothpick inserted in center of cake comes out clean. Remove and let cool for 10 minutes before removing cake from pan. Sift powdered sugar lightly over cake and garnish with fresh sliced strawberries.

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