Pomegranate Chocolate Wine Cake

A popular holiday flavor is pomegranate.  We always know this to be true because that's when you see them on sale in the grocery store.  If you didn't already know, pomegranate and chocolate are kind of a thing.  We decided to turn this match made in heaven into delicious wine cake, and we could not be more excited about it!
Tanorria teamed up with Sierra Holmes of Eclectic Kurves to bring you an Epic Fall Dinner Party, and this Treats by Tanorria Chocolate Red Wine Cake fit right in!

We have once again brought you a super easy recipe that doesn't require too many more ingredients than what's required to make the wine cake.  Pomegranate juice and toasted pepitas are the only additional ingredients required.

This is a great chocolate option for your Thanksgiving dessert table. While a bit more rustic than a classic wine cake, it would look great on this beautiful rustic cake pedestal and it is sure to be a show stopper.
You could even turn this into a great hostess gift for the Thanksgiving hostess by bundling it up with a bag of wine cake mix, a bottle of red wine, a couple of pomegranates, and a mason jar of pepitas.


Pomegranate Chocolate Wine Cake
1 Package Treats by Tanorria Chocolate Red Wine Cake (follow package instructions) 
3 Eggs 
3/4 cup Red Wine
1/4 cup Pomegranate Juice
½ Cup Vegetable Oil
Pomegranate Glaze
1 Package Frosting Mix (included with Chocolate Red Wine Cake Mix) 
2 Cups powdered sugar
½ Cup unsalted butter, softened
1/4 Cup Red Wine
1/4 cup Pomegranate Juice
2 Tbsp Toasted Pepitas
2 Tbsp Pomegranate Seeds


Cooking Instructions

Preheat oven to 350 degrees.

Prepare cake according to package instructions. 

Pour cake batter into a prepared bundt pan. Bake cake in the oven for 25-30 minutes or until toothpick comes out clean after being inserted into cake.

While the cake is baking, prepare glaze. Combine all ingredients except both seeds,  until smooth. Add more powdered sugar or more wine if glaze is not set to desired consistency. Set aside.

Remove cake from oven and wait 10 minutes. Invert cake onto cooling rack or cake pedestal and let cool for at least 1 full hour.

Glaze cake with glaze and garnish with both seeds.