It's summertime & the livin's easy. Weekends full of BBQs, beach days & warm weather fun. With the 4th of July just around the corner, we wanted to share one of our tastiest treats, Barefoot Moscato Cake!
What better way to finish off a warm weather meal than with a light, fluffy cake (made from our Moscato, of course!) topped with juicy strawberries. We highly recommend giving this recipe a try, and remember Randy's famous saying "Grab a bottle to cook with and a bottle to drink, too!"
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 Barefoot Moscato
Directions: 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, white wine 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!
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