California Teacher Wins National “Bundts Across America”
Recipe Contest on National Bundt Day

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 (November 15, 2006) - Today, Margo Murdock Murphy of Stockton, California captured the grand prize for the "Bundts® Across America" baking contest sponsored by Nordic Ware 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. 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.

The Recipe
Murdock Murphy's winning recipe is a creative combination of chocolate devils food cake, black cherry gelatin and California Cabernet Sauvignon wine, creating rich and complex flavors from a simple list of ingredients. The cake 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 have so much to do in their daily lives, it's nice to be able to do 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 she 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 included 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 (S.R.P. is $35) to create the beautiful shape of her winning cake. The elegant pan is made of cast aluminum which provides fine detail and superior baking performance. It can be purchased at specialty and gourmet retailers across the country, and at 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 lbs of butter and 15 pounds of sugar to bake the state winning cakes that the judges narrowed down to 10 and eventually to one. The panel of judges included Betsy Wray, editor of Cooking Pleasures magazine; Barb Strand, professional food consultant; Dorothy Dalquist, co-founder of Nordic Ware, editor of numerous Bundt recipe books; and 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 it above the rest. "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 national finalists in October. Finalist received a $500 Nordic Ware gift certificate and state winners received certificates for $100.

REPORTER'S NOTE: All recipes from the contest can be found at
www.nordicware.com/anniversary/contest
. There, you can also find the replicated scratch (no cake mix base) version of Murdock Murphy's winning recipe created especially for the Martha Stewart Show.

NATIONAL FINALISTS: Recipes for the other nine national finalists can also be found at www.nordicware.com/anniversary/contest.

Arkansas - Glenda Page of Little Rock, AR for her "HoneyBee Good Cheesecake"

Idaho - Linda Drumm of Victor, ID for her "Huckleberry Beary Honey Nut Bundt Cake"

Iowa - Diane Sparrow of Osage, IA for her "Iowa Sweet Corn and Fresh Basil Bundt Cake with Maple Cream"

Massachussets - Nancy O'Neil of Worcester, MA for her "Cape Cod Bundt"

Minnesota - Linda Peterson of Stillwater, MN for her "Two Moons Wild Rice Bundt"

Ohio - Cheryl Cua of Brooklyn, OH for her "Buckeye Bundt Cake"

Virginia - Jennifer Airone of Alexandria, VA for her "Powhatan Cake"

Washington - Elizabeth Bennett of Mill Creek, WA for her "Triple Grande Vanilla Café Latte Cake with Biscotti Glaze"

Utah - Erin Renouf Mylroie of St. George, UT for her "Utah's Deseret Baby Bundt Cake with Honeyed Cream Cheese

For more information about Nordic Ware's 60th anniversary or "Bundts Across America" contest and its finalists, please contact Brianna Gallett at 651/228-9141 or
brianna@kohnstamm.com.