1/2 c Pecans; chopped
1 sm Box vanilla instant pudding
-mix
1/2 c Chablis
1/2 c Water
1 18 1/4 oz butter-recipe
-golden cake mix
1/2 c Vegetable oil
4 Eggs
TOPPING
1 c Sugar
1/4 c Chablis
1/4 c Water
1/2 c Margarine or butter(1 stick)
Heat oven to 325 degrees F. Grease and flour Bundt pan. Place nuts in
bottom of pan. Mix pudding mix, wine , water, cake mix, oil, and eggs
in bowl and beat 2 minutes. Pour batter over nuts in cake pan. Bake
55 to 60 minutes. Meanwhile, combine topping ingredients in saucepan.
Bring to a boil and boil 2 minutes. When cake tests down, invert it
onto a serving platter, being careful not to burn yourself. Spoon hot
topping over hot cake until cake won’t hold any more. Let cool before
serving. Cake will remain moist several days.
Nutritional info per serving: 576 cal; 4g pro, 72g carb, 30g fat
(46%), .9g fiber, 85mg chol, 488mg sod
Yields
12 Servings