Chocolate cake for Wine Lovers

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.

Serves 8