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Wednesday, September 1, 2010

BevMo's Wine Cake

Here is a simple but yummy recipe from the Cargo Vault! This time it's compliments of my Mom, Beverly-aka BevMo. It's a delicious yellow cake with an adult beverage twist!

BevMo's Infamous Wine Cake

Fine fixins:
1 box yellow cake mix
1 large box of vanilla pudding mix
4 large eggs
3/4 cup cooking sherry wine (usually found near the vinegar at the store)
3/4 cup cooking oil
1/2 teaspoon nutmeg
Small details:
Preheat oven to 350
Grease a 10in bunt pan with butter/margarine and sprinkle with all purpose flower so its "Non stick."

Add cake mix, pudding mix, and nutmeg in large mixing bowl, followed by the rest of the wet ingredients. Mix on low to medium until the batter is creamy-not lumpy!
Pour cake batter into greased bunt pan and place in oven for 45-50 minutes (aka my oven 60!) Set the timer and stick a fork or toothpick in it at 45 mins to see if it's cooked all the way through.

When it's a yummy golden brown color and fully cooked, remove from oven and let it cool for 40-60 minutes, depending on how much time u have! (The longer the better)
Once cooled, give the edges a little swirl with a knife to make sure its not stuck to the pan, then flip the bunt cake over on to your serving dish, sprinkle with powdered sugar and ENJOY!!!
Note: If the cake is not cool enough you run the risk of it not popping out of the bunt pan smoothly- AND the powdered sugar will melt.
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