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Nutrition Facts
Serving Size 123 g
(Approx. 16 Servings)
Amount Per Serving
Calories 380 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 7 g 35%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 390 mg 16%
Total Carbohydrate 48 g 16%
Dietary Fiber 2 g 8%
Sugars 22 g
Protein 4 g
Vitamin A 2% Iron 15%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Decadent Red Wine Cake
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
Serves
16  People

Ingredients

Recipe makes 16 Servings

16 1/2 Oz dark chocolate fudge cake mix
3 2/5 Oz chocolate pudding mix
1 Tbsp H-E-B Pure Madagascar Bourbon Vanilla
1 cup(s) Stella Rosa Red Reserve, divided use
16 Oz maraschino cherries, drained (syrup reserved), divided use
4 eggs
1 cup(s) H-E-B Mayo
10 Oz Ghirardelli 60% Cacao Bittersweet Chocolate Chips, divided use
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Instructions

1
Heat oven to 325°F. Spray a Bundt pan with baking spray and set aside.
2
In a large bowl, combine cake mix, pudding mix, vanilla, 1/2 cup wine, 1/2 cup cherry syrup, eggs and mayo. Mix 4 minutes on medium speed with a hand mixer.
3
Fold in 1/2 of the chocolate chips and 3/4 of the cherries.
4
Spoon batter into prepared pan and bake 50 to 60 minutes or until cake no longer jiggles.
5
Cool cake slightly before carefully flipping cake out onto a large plate.
6
In a small saucepan, heat remaining wine and gently melt remaining chocolate chips until smooth. Pour over cake and top with remaining cherries.

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