Grease a flute-shaped tube cake or Bundt pan, and preheat oven to 325 degrees
Put cake mix, eggs and oil in large bowl; mix just to combine the ingredients.
Heat 3/4 cup Chenin blanc just to boiling point. Dissolve lime gelatin in hot wine
and cool a few minutes.
When cooled, add to the cake mixture and beat 3 to 4 minutes
on medium-high speed.
Fill pan and bake 1 hour.
While cake is baking, thaw frozen limeade and combine with remaining 1/4 cup
Chenin blanc and the sugar. As soon as the cake is out of the oven, poke a few holes
in the cake with a skewer, then spoon limeade mixture on top a little at a time.
Continue spooning periodically until all of it is used.
Let the cake cool in the pan before removing. Serve right side up.