Reviewed: Aug. 2, 2000

8/2/2000 This is a great recipe!!! I have been making this cake since Mar-99 and I get requests all the time for it again and again. It works as a bundt, layer, or even a sheet cake! I've made it with chardonnay and chablis but really, really good with merlot!!!! Also great, plain with powdered sugar, great with fresh berries, whipped cream. I make it with a cream cheese frosting that people love. 8 oz cream cheese 1/2 cup margarine 1/2 tsp. vanilla about 4 cups powdered sugar - more or less to make creamy and smooth Mix with electric mixer for about 2 minutes AWESOME! 14-Nov-2003 Still making this cake and people love it!

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66 users found this review helpful

Reviewer:

SNOSTI

Reviewed: Jun. 18, 2004

I make this cake all the time. It takes just a few minutes to prepare and everyone loves it!

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1 user found this review helpful

Reviewer:

ROBINCOOPERSMITH

Reviewed: Sep. 20, 2004

Excellent recipe! I only had 1/2 cup of wine, so I subsitituted 1/4 cup gingerale. I added 1 tsp vanilla too. I cooked the recipe as cupcakes and topped with the Cool Whipped Frosting on this site. They were delicious! My whole family LOVED them.

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2 users found this review helpful

Reviewer:

CSPHD

Reviewed: Oct. 15, 2004

Great cake and easy to make. Almost came out like a pound cake. Next time will try it with cream cheese frosting.

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3 users found this review helpful

Reviewer:

KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

Reviewed: Mar. 17, 2005

This cake was wonderful! It was incredibly moist and flavorful. One of my FAVORITES!

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2 users found this review helpful

Reviewer:

HOJONES

Cooking Level: Expert

Home Town: Oxford, Mississippi, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jun. 2, 2005

This is a very tasty cake, let the cake sit, it needs hours or preferably overnight, before it's at it's best. The bake time was perfect. I really liked the taste of this cake, thanks so much for the recipe, this is so easy and one of my favorites.

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20 users found this review helpful

Reviewer:

Diane Lynn

Reviewed: Jul. 3, 2005

Great cake and so easy! I dusted the sides of the cake with cinnamon and sugar, as suggested, and I also frosted the top of the cake with white chocolate almond icing and sprinkled cinnamon and sugar on top. It made a really pretty birthday cake for my sister, I put a fresh flower in the middle and candles all around. Thanks for the recipe!

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3 users found this review helpful

Reviewer:

MCMACK5

Reviewed: Jul. 7, 2005

This cake was easy, and came out moist and wonderful. It was a big hit at the 4th of July dinner at work. I used Merlot and it left a nice subtle flavor but not overpowering. Highly recommended.

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1 user found this review helpful

Reviewer:

ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

Reviewed: Nov. 15, 2005

Very good recipe. I made it with Beringer Pinot Grigio and it turned out perfect. What a wonderful new addition to my recipe box!

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3 users found this review helpful

Reviewer:

cynthiag

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Garland, Texas, USA

Reviewed: Dec. 23, 2005

I substituted cream sherry for white wine and dusted with the powdered sugar. Fresh fruit would have been wonderful. It you like a dessert that isn't too sweet, this is absolutely the one.

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1 user found this review helpful