I make a pound cake that is cooked with and then soaked with Chablis..is that what you are referring? If so, I'll be happy to e-mail you the recipe.
Your recipe sounds good, I'd love it. Thanks. The bakeries here are doing this Lemon Chardonney cake, but I'm just not sure if they are making a syrup with the wine and the soaking the cake or just plain wine? Again thanks for the input
Ok, give me a couple of minutes to scan it in and I will e-mail it to you! Missey
Ok montanakate...it has been e-mailed to you! Be sure to make it a day ahead of time so that I can really soak up all the Chablis! Note that this recipe calls for a bundt cake but I have made it in various different size pans! Enjoy, Missey