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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chardonnay Cake Recipe

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This recipe for Chardonnay Cake, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brina Masi Eades


1 box Pillsbury 'pudding in the mix' yellow cake mix
1 box vanilla instant pudding
2 3 teaspoons cinnamon
4 eggs
3/4 cup corn oil
3/4 cup water
3/4 cup Chardonnay wine
1/4 cup sugar

1/2 cup (1 stick) margarine
1 cup sugar
1/3 cup Chardonnay wine

Preheat oven to 350 degrees. Mix all cake ingredients (cake mix, vanilla pudding mix, cinnamon, eggs, corn oil, water, Chardonnay, sugar) for two minutes with electric mixer. Grease and flour a bundt pan. Pour batter into pan and bake in oven at 350 degrees for 60 minutes.

When the cake has 10 minutes left to cook, add one stick of margarine and one cup of sugar in a small saucepan and heat over medium-high heat until it starts to boil. Stir for two minutes until it becomes syrupy. Add 1/3 cup of Chardonnay to mixture. Reduce heat and simmer for 10 minutes.

Remove cake and pour sauce over the cake while it is still in the pan. Let cake stand for 15 minutes, or until cake has absorbed the sauce. Flip the bundt pan on a cake plate or cake stand to release the cake.

Personal Notes:
Personal Notes:
Recipe contributed by Brina's mother-in-law, Diane Eades. This recipe is compliments of Susan DiLosa.




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