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Don't just say it, bake it.™

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Cakes

White Wine Cake

Becy Rosenbalm Recipe shared by:
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This cake is delicious and decadent, it is one of my favorites. It is so moist because of the wonderful glaze that leaks down all through the cake. It does take some time but it is so worth every minute. So, enjoy!

  • Hands-On Time: 35 Minutes
  • Total Time: 1 Hour 55 Minutes
  • Servings:
  • Rating:

Ingredients

  • Cake:
  • 1 box of Duncan Hines yellow cake mix
  • 1 small box of instant vanilla pudding
  • 3/4 cup of water
  • 3/4 cup of vegatable oil
  • 1/4 cup of white wine
  • 4 eggs
  • 1/4 cup light brown sugar
  • 2 teaspoons cinnamon
  • 1/4 cup chopped pecans
  • Glaze:
  • 1 stick margarine
  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup white wine (set aside)

Baking Instructions

  1. Preheat oven to 325 degrees
  2. Spray tube pan with non-stick cooking spray
  3. Mix cake ingredients well; leaving out the pecans
  4. Put pecans on the bottom of the tube pan
  5. Pour in cake batter
  6. Bake for 1 hour and 10 minutes
  7. Glaze Instructions:
  8. Bring all ingredients to a boil for 2-3 minutes
  9. Take pan off heat and add 1/4 cup white wine that was set aside
  10. Set completed glaze aside until cake is done baking
  11. Spoon 3/4 of glaze mixture on cake while still in the pan
  12. Let set for 10 minutes
  13. Put cake in a dish of your choosing
  14. Pour remaining glaze on top of cake

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Tips

Fluffy cake s

Fluffy cake s

Hey guys... I have discovered another way to make your cakes more fluffy. What I do is I never put my mix in the bowl first. I put in all my liquid ingredience first: water, eggs, and oil. I start out slowly to blend these items, then I do a hard mix. I always use my wire whisk, too. What happens is you get a frothy look, which means you're adding air to the liquids. Once frothy, I add the mix. Works VERY well. Rises higher too! Try it!


Less Batter Problem

Less Batter Problem

I live in Alaska and everytime I baked a box cake mix in an electric oven, the cake would come out dry. After I did much searching on the internet, I found out that sugar can help hold moisture in the cake. So...for Duncan Hines Devil's Food Cake mix, I always add at least 1/4 cup of white granulated sugar to the mix and they have come out perfect everytime. I wonder if the differences between the old box weight 18 oz and the new box weight is a reduction of sugar?





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