White Wine Cake

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Recipe by South Your Mouth

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White Wine Cake

1/2 cup brown sugar

1/2 cup sugar

2 teaspoons cinnamon

4 eggs

3/4 cup vegetable oil

3/4 cup dry white wine (I typically use sauvignon blanc or chardonnay)

1/2 cup water

1 box yellow cake mix

1 3.5-oz (4-serving) box instant vanilla pudding mix

Icing:

1/4 cup dry white wine

1/2 cup powdered sugar


Grease a standard-sized bundt pan; set aside.


Combine brown sugar, sugar, cinnamon, eggs, vegetable oil, wine and water in a large bowl or stand mixer and beat until well combined. Mix in cake mix and pudding mix until smooth and creamy. Pour batter into greased bundt pan and bake at 350 degrees for 45-50 minutes or until toothpick inserted in the center comes out clean.


Just before cake is done, make the icing. Combine wine and powdered sugar in a small saucepan and bring to a boil. Boil icing for 2 minutes then remove from heat (icing will be thin). When cake is done, remove from oven and pour hot icing over hot cake, leaving cake in the pan. Cool cake completely in pan then invert onto a plate. Store in an airtight container at room temperature.