Chatham Hill Chardonnay Spice Cake Recipe

1 box of white cake mix
1 package (5 oz) instant vanilla pudding mix
1 tsp ground nutmeg
3/4 c fat free sour cream
3/4 c Chatham Hill Chardonnay
2 large eggs
1/2 c egg substitute
- Preheat oven to 350. Spray the inside of a Bundt pan with canola cooking spray,
then dust with 2 T of flour.
- Add cake mix, vanilla pudding mix, and nutmeg to a large mixing bowl and beat with mixer on low
speed to blend well.
- Add sour cream, wine, eggs, and egg substitute to mixture and beat on medium speed for 5 minutes.
- Pour into prepared Bundt pan and bake for 50 minutes or until toothpick comes out clean. Let cake
cool in pan for 10 minutes. Invert pan on serving plate to release cake. Enjoy!