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Chenin Blanc Wine Cake

1 (18.5 ounce) box yellow cake mix
4 eggs
3/4 cup vegetable oil
1 small box lime-flavored gelatin
1 cup Chenin blanc or gewrztraminer, divided
1 (6 ounce) can frozen limeade
1/2 cup granulated sugar

Grease a flute-shaped tube cake or Bundt pan, and preheat oven to 325 degrees F.

Put cake mix, eggs and oil in large bowl; mix just to combine the ingredients. Heat 3/4 cup Chenin blanc just to boiling point. Dissolve lime gelatin in hot wine and cool a few minutes. When cooled, add to the cake mixture and beat 3 to 4 minutes on medium-high speed. Fill pan and bake 1 hour.

While cake is baking, thaw frozen limeade and combine with remaining 1/4 cup Chenin blanc and the sugar. As soon as the cake is out of the oven, poke a few holes in the cake with a skewer, then spoon limeade mixture on top a little at a time. Continue spooning periodically until all of it is used.

Let the cake cool in the pan before removing. Serve right side up.

Diabetic Exchanges: 1/2 fruit, 2-1/2 starch, 3 fat

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