Total Calories: 42
1- Heat oven to 350°. Grease 12-cup bundt cake pan with shortening lightly flour. Beat cake mix, champagne, eggs and pudding mix (dry) in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan.
2- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof serving plate remove pan. Cool completely, about 1 hour.
3- Drizzle Champagne Glaze over cake. Sprinkle with glitter sugars. Store loosely covered at room temperature.
Stir ingredients until smooth and thin enough to drizzle.
High Altitude (3500 to 6500 feet): Stir champagne to remove most of the bubbles before adding to cake mixture.
1 Serving: Calories 215 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 55mg Sodium 320mg Carbohydrate 42g (Dietary Fiber 0g) Protein 3g. % Daily Value: Vitamin A 2% Vitamin C 0% Calcium 6% Iron 4%.
Betty's Tip: For this recipe, it doesn't matter if you use instant or regular pudding and pie filling mix. Either one will work just fine.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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