Great Yellow Cake from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Ingredients

• 2¼ cups Kathleen’s Chocolate Icing, warmed
• 2 cups dry white wine
• 2¼ cups unbleached all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup vegetable oil
• ¾ cup sweetened chestnut purée*
• Whole chestnuts preserved in syrup, well drained* (optional garnish)
• 2 cup sugar
• 4 eggs