94-Fifteen Cake

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94-Fifteen Cake
 
Cake:
1 cup chopped walnuts 
1 18.25 oz yellow cake mix 
1 3.4 oz lemon pudding mix 
4 eggs 
1/2 cup water 
1/2 cup canola oil 
1/2 cup 94-Fifteen Wine (Mango Linden Wine) 

Glaze: 
3 tablespoons butter 
3/4 cup white sugar 
1/2 cup 94 Fifteen Wine
1/4 cup water 
1 tsp mango extract/flavoring (optional)

Directions: 
Preheat oven to 325F. Grease and flour a 10-inch bundt pan. Sprinkle chopped
nuts evenly over the bottom of the pan. In a large bowl, combine cake mix 
and pudding mix. Mix in the eggs, water, oil and 94-Fifteen Wine. Blend 
well. Pour batter over chopped nuts in the pan. Bake in the preheated oven 
for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Let it sit for 10 minutes in the pan, then turn out onto serving plate. 
Brush glaze over top and sides. Allow cake to absorb glaze and repeat until 
all glaze is used. 
To make glaze: in a saucepan, combine butter, 1/4 cup water and sugar. Bring
to a boil over medium heat and continue to boil for 5 minutes, stirring 
constantly. Remove for heat and stir in 1/2 cup 94-Fifteen Wine and mango
extract/flavoring

 

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