Chocolate-Red Wine Cake
2 cups all purpose flour 2 large eggs
3/4 cup unsweetened cocoa powder 1 t vanilla extract
1 1/4 t baking soda 1 1/4 c dry red wine
1/2 t salt 2 sticks unsalted butter, softened
1 3/4 c sugar 2 ounces Cats Cabernet gelee
Preheat oven to 350 degrees. Butter and flour a bundt pan. In a bowl, wisk together all dry ingredients.
In a large bowl beat the butter and sugar until fluffy, about 4 minutes. Add the eggs one at a time, and beat until incorporated. Add vanilla and beat 2 minutes. Fold in 1/2 of the flour mixture then fold in 1/2 of the wine. Repeat with the flour and wine, until just incorporated.
Pour the batter into the prepared pan and bake for 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes. Turn out onto a rack; let cool completely.
Melt the gelee until liquid. Drizzle over cake. Serve with whipped cream.