CHABLIS BLANC CAKE

      Title: CHABLIS BLANC CAKE
  Categories: Miamiherald, Desserts
       Yield: 12 Servings
  
     1/2 c  Pecans; chopped
       1 sm Box vanilla instant pudding
            -mix
     1/2 c  Chablis
     1/2 c  Water
       1    18 1/4 oz butter-recipe
            -golden cake mix
     1/2 c  Vegetable oil
       4    Eggs
 
 MMMMM--------------------------TOPPING-------------------------------
       1 c  Sugar
     1/4 c  Chablis
     1/4 c  Water
     1/2 c  Margarine or butter(1 stick)
  
   Heat oven to 325 degrees F. Grease and flour Bundt pan. Place nuts in
   bottom of pan. Mix pudding mix, wine , water, cake mix, oil, and eggs
   in bowl and beat 2 minutes. Pour batter over nuts in cake pan. Bake
   55 to 60 minutes. Meanwhile, combine topping ingredients in saucepan.
   Bring to a boil and boil 2 minutes.  When cake tests down, invert it
   onto a serving platter, being careful not to burn yourself. Spoon hot
   topping over hot cake until cake won't hold any more. Let cool before
   serving. Cake will remain moist several days.
   
   Nutritional info per serving: 576 cal; 4g pro, 72g carb, 30g fat
   (46%), .9g fiber, 85mg chol, 488mg sod
   
   Source: Georgia on My Menu by Junior League of Cobb-Marietta Miami
   Herald, 9/21/95 format: 8/11/96, Lisa Crawford
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