Recipe Box
Smith Lake Cake
What Can I Bring? is the name of the cookbook by Elizabeth Heiskell, where I found this delicious recipe. I have made it numerous times and it has never failed to bring me lots of compliments. This cake is good enough to beckon you in the middle of the night. NO ONE can resist it. It is one of the best cakes I have ever made and eaten.
Ingredients
1- 15.25 oz. package yellow cake mix
1- 3.4 oz. vanilla instant pudding mix
3/4 cup water
3/4 cup vegetable oil
1/4 cup packed light brown sugar
2 teaspoons ground cinnamon
4 large eggs
1 1/4 cups granulated sugar
3/4 cup white wine any kind
1/2 cup salted butter
Instructions
Preheat the oven to 350 degrees. Beat the cake mix, pudding mix, water, oil, brown sugar, cinnamon, eggs, 1/4 cup of the granulated sugar, and 1/2 cup of the wine with an electric mixer at a medium speed until just blended, about 30 seconds. Increase speed to medium-high, and beat about 2 minutes.
Pour the batter into a greased and floured 10-cup Bundt pan. Bake in the preheated oven until a wooden pick inserted in the center comes out clean, about 1 hour.
While the cake is baking, melt the butter in a saucepan over medium heat. Stir in the remaining 1 cup granulated sugar and 1/4 cup wine. Pour the butter mixture over the hot cake in the pan, and cool completely, about 1 hour. Turn the cake out onto a serving plate.
