Chocolate Cabernet Flavors Di 'Vine' Bundt Recipe Takes the Cake as Grand Prize Winner

Chocolate Cabernet Flavors Di 'Vine' Bundt Recipe Takes the Cake as Grand Prize Winner

Elegant Combination of Dark Chocolate and Cabernet Captures the Essence of California Wine Country and Wows Judges

MINNEAPOLIS, Nov. 15 /PRNewswire/ -- Today, Margo Murdock Murphy of Stockton, California captured the grand prize for the "Bundts(R) Across America" baking contest sponsored by Nordic Ware, creator of the Bundt pan, in celebration of the company's 60th anniversary. Murdock Murphy put an intoxicating spin on the traditional cake by creating her "Chocolate Cabernet Flavors Di 'Vine' Wine Cake." She received a trip to New York City to sit in the audience of the Martha Stewart Show where the official announcement was made live today. The total prize package includes $1,000 in Nordic Ware products to outfit her kitchen and a catered party in her hometown, where an assortment of Bundt cakes will be served for dessert.

(Photo: http://www.newscom.com/cgi-bin/prnh/20061115/CGW025 )

The Recipe

Murdock Murphy's winning recipe is a creative combination of chocolate devil's food cake, black cherry gelatin and California Cabernet Sauvignon wine, creating rich and complex flavors from a simple list of ingredients. The recipe makes a picture perfect presentation with clusters of sugared grapes topping off the finished cake. Upon serving, a rich, warm wine glaze is drizzled over each slice.

A busy third grade teacher, Murdock Murphy said she has learned over the years that making great food doesn't have to be stressful or complicated. "I've learned that things don't always have to be made from scratch," said Murdock Murphy. "People are so busy in their daily lives, it's nice to make something that's quick but still turns out to be elegant and delicious. That's why I used a cake mix as one of my key ingredients!"

"This was the way family favorite Bundt cakes were made before there were Bundt cake mixes," said contest judge and co-founder of Nordic Ware, Dorothy Dalquist. "People were creative -- adding their own flavors to an ordinary mix or recipe."

The inspiration for the recipe came from the things Murdock Murphy loves: family, wine and good food. Since marrying a grape grower, she has become an expert at food and wine pairing. So after seeing the Nordic Ware "Bundts Across America" contest announced in a magazine, she pulled out a bottle of Cabernet and looked at the flavors on the label.

"That's where the black cherry gelatin came from. Black cherry is a classic flavor in Cabernet Sauvignon. I wanted to add vanilla because it compliments the wine," said Murdock Murphy. "It's also why I chose to make a dark chocolate cake over white or yellow cakes because it was a better accompaniment to the wine."

The Winning Pan

Murdock Murphy used Nordic Ware's Fleur De Lis Bundt pan (suggested retail price is $35) to create the beautiful shape of her winning cake. Translated to "Flower of the Lily," the elegant pan is made of original cast aluminum which provides fine detail and superior baking performance. The pan can be purchased at specialty and gourmet retailers across the country, and at http://www.nordicware.com/ .

The Judging

There were Bundts galore as Nordic Ware's panel of judges prepared to judge and select the finalist recipes in October. The baking team used 17 dozen eggs, 30 pounds of flour, 14 pounds of butter and 15 pounds of sugar to bake the state winning cakes that the judges eventually narrowed down to one. The panel of judges included Betsy Wray, editor of Cooking Pleasures magazine; Barb Strand, author and professional food consultant; Dorothy Dalquist, co- founder of Nordic Ware and editor of numerous Bundt recipe books; and her son, David Dalquist, president of Nordic Ware.

After seeing and tasting so many Bundt cakes the judges had a hard decision to make but Murdock Murphy's wine sauce carried her cake above others. "It's all about the sauce with this outstanding cake," said judge David Dalquist, "It reminded me of concluding a fine dinner with a glass of Cabernet Sauvignon and a dark chocolate truffle."

The Contest

Nordic Ware's search for the best Bundt in the land began in May and ended Sept 1. Nordic Ware announced state winners and 10 national finalists in October. Each national finalist received a $500 Nordic Ware gift certificate, and state winners received $100 certificates.

NATIONAL FINALISTS

Little Rock, Arkansas ­ Glenda Page

Victor, Idaho - Linda Drumm

Osage, Iowa - Diane Sparrow

Worcester, Massachusetts - Nancy O'Neil

Stillwater, Minnesota ­ Linda Peterson

Brooklyn, Ohio - Cheryl Cua of

Alexandria, Virginia ­ Jennifer Airone

Mill Creek, Washington ­ Elizabeth Bennett

St. George, Utah ­ Erin Renouf Mylroie

FCMN Contact: brianna@kohnstamm.com

Photo: NewsCom: http://www.newscom.com/cgi-bin/prnh/20061115/CGW025
AP Archive: http://photoarchive.ap.org/
AP PhotoExpress Network: PRN7
PRN Photo Desk, photodesk@prnewswire.com
Source: Nordic Ware

CONTACT:

CONTACT: Brianna Gallett, or Brian Flynn both of Kohnstamm
Communications, +1-651-228-9141, or, Dana Norsten of Nordic Ware,
+1-952-924-8601

Web site: http://www.kohnstamm.com/

NOTE TO EDITORS: This recipe and those of the other nine national finalists can be found at http://www.nordicware.com/anniversary/contest along with a replicated scratch (no cake mix base) version of Murdock Murphy's cake created especially for the Martha Stewart Show. B-roll is available in conjunction with this release: FEED DATE: Wednesday, November 15, 2006 FEED TIME: 11:00 AM ET ­ 12:00PM ET (LOOPED) 3:00 PM ET ­ 4:00 PM ET (LOOPED) COORDINATES: Gal 3C, transponder 9 UL: 6105 Vertical DL: 3880 Horizontal Format: Package TRT TBA, SOTs, B-ROLL /First Call Analyst:

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