Cooking With Wine

Golden Tango Cream Bundt Cake

1 package (18 oz.) yellow cake mix with pudding
1/2 Cup granulated sugar
1 large package (5 1/2 oz.)iInstant chocolate pudding mix
1 Cup vegetable oil
1/2 Cup Golden Tango Cream
1/4 Cup Vodka
3/4Cup water
4 eggs
½ Cup confectioners’ sugar
Whipped cream, or whipped topping
Raspberries for garnish

Preheat oven to 350 degrees . Grease and flour 9-inch bundt pan. In large bowl, combine cake mix, granulated sugar, and pudding mix. With electric mixer blend oil, ¼ cup of the Golden Tango Cream, vodka, and water. Add eggs and beat on medium speed for 4 minutes. Pour batter into prepared pan and bake 45 to 50 minutes, or until wooden pick inserted comes out dry. Cool 10 minutes then remove from pan. Poke holes in cake with fork. Make glaze by combining remaining ¼ cup of Golden Tango Cream and confectioners’ sugar. Pour over cake, allowing glaze to seep into cake. Serve with whipped cream and garnish each slice with fruit. Yield: 16 slices

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