Recipe

Golden Sangria Cake Recipe

	Mountainmama / All my dishes 1 year, 4 months ago Sells fast at bakesales and its one of the favorites in the family. Prep:15m Cook:50m Servings:12	Mountainmam
	golden sangria cake

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Ingredients

1 package (18-ounces) yellow cake mix

1 package instant vanilla pudding (3-1/2 ounces)

1/3 cup light olive oil

1 cup fruity white wine

4 eggs

1 tablespoon grated orange rind

Confectioners' sugar

Directions

Preheat oven to moderate - 350 degrees. Grease and flour a 9-inch fancy tube pan (12 cup) or a 10-inch Bundt pan.

Combine the cake mix and the pudding mix in a large bowl. Add the oil, wine, eggs and orange rind. Blend the mixture on low speed of an electric mixer for 30 seconds. Scrape down the sides of the bowl. Beat on medium speed for 2 minutes. Pour the batter into the prepared pan.

Bake the cake in the preheated oven for 50 minutes or until a cake tester inserted near the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Turn the cake out onto the wire rack to cool completely. Wrap the cake lightly and refrigerate overnight to mellow.

Serve the cake at room temperature. Sprinkle the cake with the confectioners' sugar. Garnish with orange slices, grapes and mint, if desired.

NOTE: If you use a cake mix with the pudding mix already added, prepare the cake mix following the package directions, but substitute olive oil for the vegetable oil and white wine for the water. Use the eggs as called for in the package directions and add 1 tablespoon grated orange rind. Omit the pudding mix called for in the above recipe. Bake and finish the cake as directed above.

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