Moscato Wine + Cake = Heaven!
Cooking time: 45 to 60 mins
- 1 (18.25 ounce) package moist white or vanilla cake mix
- 1 (5 ounce) package instant vanilla pudding mix
- 1 teaspoon ground nutmeg
- 3/4 cup vegetable oil
- 3/4 cup Moscato
- 4 eggs
Preheat oven to 350 F. Grease and flour one 10″ Bundt pan. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, Moscato Castello del Poggio and eggs. Beat with an electric mixer for 5 minutes.
Bake at 350 F for 50 minutes or until a toothpick inserted in the center comes out clean. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack. Let cake cool completely before slicing. Garnish sliced cake with a dollop of whipped cream or dust with confectioners’ sugar and sliced strawberries.
Variation: You can also “flour” the pan after it’s been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application. Makes for a very pretty cake!