Posted by on Dec 8, 2011 in Food and Drink, Photos, Recipes | 12 comments

It might not look like much, but I assure you, do NOT judge this scrumptious, moist, life-altering book (cake) by it’s cover (my pictures).

DSC_0502

If you want to win friends and influence others, make this cake.

If you’ve dreamed of a world at peace, make this cake and give it to international leaders.

If you’d like to check “I ate an entire cake by myself in one sitting” off your bucket list, make this cake.

It’s possible I’m exaggerating, but only a little.

My friend Sally introduced me to this cake a few weeks ago, for which I shall be forever indebted.  The biggest shock came when I learned it starts with a boxed mix; the biggest delight was when she shared its secret (it’s in the sauce).  If you’re ever in need of an easy go-to cake, keep these ingredients on hand.  You’ll be everyone’s BFF at the next potluck dinner.

DSC_0493Look closely–you can see how moist it is! 

 

Sally’s Sinfully-Delicious White Wine Cake

  • 1 box yellow cake mix*
  • 1 (3-oz) pkg vanilla instant pudding mix
  • ½ cup water
  • ¾ cup vegetable oil
  • ½ cup white wine*
  • 4 eggs
  • ¼ cup light brown sugar
  • 2 tsp cinnamon (or to taste)
  • ½ cup chopped pecans

Grease tube or Bundt pan*.  Sprinkle pecans on bottom of pan.  Mix together remaining ingredients and pour evenly in pan.  Bake in a pre-heated 325°oven 1 hour.

Glaze: 

  • 1 stick butter (yuck on margarine)
  • 1 cup sugar
  • ¼ cup water
  • ¼ white wine

After you put cake in oven, bring butter, sugar and water to a boil for 2-3 minutes.  Remove from heat and add wine.  Set glaze aside until cake is done.  Once you remove cake from oven, using a toothpick poke holes in cake while still hot and in the pan.  Pour 2/3 of the glaze over cake.  Let cool before inverting onto a cake plate (15 minutes-ish).  Drizzle remaining glaze over the top.

6474987923_108a977333MOST IMPORTANT:  Grab a knife.  Slice a piece.  Experience a Tonguegasm of Epic Proportion.  Write me a thank you note.

(You’re welcome in advance.)

 

Baker’s notes:

  • * Sally used Duncan Hines Deluxe II; I used Duncan Hines Classic Yellow.  I don’t think it really matters but I’d choose a reliable brand.
  • When I made it, I used Pam spray only; it stuck to the pan a little so next time I will use Crisco and flour (never Pam and flour) to prep the pan.
  • * Regarding wine choice:  I used a Sauvignon Blanc; I think Sally used a Chardonnay.  I’d never, never, never use a “cooking” wine or White Zinfandel.  Ick.

(and for those who’ve emailed, this is the Bundt pan I use.)