Wine Pound Cake
Puzzled, I asked what had happened to the cake. Mom informed me it is suppose to have a wine sauce drizzled on it and some of the sauce always drains to the bottom of the cake plate.
She invited us to sample a slice of this cake. Mmmm mmmm good!!
By the way, it is one of the most fun, easy cakes I have ever made~ and reasonably priced too.
This cake is dangerous to your wasteline. One piece is never ever enough!
How to Make Wine Pound Cake
- In mixing bowl, add yellow cake mix, package of vanilla pudding, 1/2 cup each of Wesson Oil, water, and white cooking sherry.
Beat for 10 minutes on medium speed.
Spray Bundt Pan w/ Pam and Bake 1 hour @ 325 degrees.
Approximately 5 minutes before pulling the cake out of the oven, Make your wine sauce.
~Wine Sauce Directions~
Boil the following ingredients in a sauce pan for 2 minutes: 1 cup sugar, 1 stick butter, 1/2 cup water and then add 1/4th cup of cooking wine sherry. Pour half of this sauce onto the hot cake in the Bundt Pan. Gently place cake plate on top of Bundt Pan and turn all over so cake may drop onto the cake plate. Spoon remainder of wine sauce over the cake.
- This cake freezes well and so making two at once is a great idea because it doesnt take much more time to prep. You'll be glad you made two because pulling it out of the freezer for unexpected guests is so convenient.