Cake Recipes
Festive Frangelico Cake
Ingredients
Cake
- 1 (18.25 ounce) box yellow cake mix*
- 1 small box instant vanilla pudding mix
- 4 eggs
- 1/2 cup cold water
- 1/2 cup vegetable oil
- 1/2 cup chopped pecans or walnuts
- 1/2 cup Frangelico
Glaze
- 1/4 cup butter
- 1/2 cup granulated sugar
- 1/8 cup water
- 1/4 cup Frangelico
Instructions
Cake
- Combine cake ingredients in a large bowl; beat at medium speed for 2 minutes.
- Pour into a greased and floured** 10 inch Bundt pan.
- Bake at 350 degrees F for 1 hour.
- Set on rack to cool. Invert on serving plate. Prick top immediately with wooden pick; drizzle and brush half of glaze evenly over top and sides. Reserve 1/2 of glaze.
- After cake has cooled, reheat glaze and brush it evenly over cake.
Glaze
- Melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat. Stir in Frangelico.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!