Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 1 box Duncan Hines yellow cake mix
- 1 (3 ounce) box Jell-O French vanilla instant pudding mix
- 3/4 c. Wesson oil
- 3/4 c. water
- 4 large eggs
- 1/4 c. brown sugar
- 2 teaspoon cinnamon
- 1/2 c. Chardonnay wine
- 1/2 c. minced nuts
- 1 stick butter
- 1 c. sugar
- 1/4 c. water
- 1/4 c. Chardonnay wine
Direcciones
- Preheat oven to 350°F. Put together all ingredients, except nuts, and mix together. Spray Bundt pan and sprinkle nuts on bottom. Pour batter over nuts.Bake 1 hour. Remove from oven and slowly pour 1/2 of glaze on cake. Cool 15 min and turn out of pan. Spoon rest of glaze on warm cake.
- Boil butter, sugar and water for 3 min. Remove from heat and stir in wine. Cool.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 12 servings | |
| Calories 520 | |
| Calories from Fat 271 | 52% |
| Total Fat 30.9g | 39% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.35g | |
| Cholesterol 91mg | 30% |
| Sodium 406mg | 17% |
| Potassium 108mg | 3% |
| Total Carbs 57.23g | 15% |
| Dietary Fiber 1.2g | 4% |
| Sugars 21.5g | 14% |
| Protein 5.08g | 8% |
