Zutaten für Pink Chablis Wine Cake
- Yellow Cake Mix
- Instant Vanilla Pudding
- 4 large eggs
- 1/2 cup Chablis wine
- Salad Oil
- Nutmeg
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Zubereitung von Pink Chablis Wine Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch angel food cake pan.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and Chablis, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the almond extract and pink food coloring until desired color is achieved.
- Pour batter into the prepared pan and bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar and serve.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
171g
Fat
24g
Carbs
21g
