Ingredients: |
Ingredients: Cake:
1 pkg. Plain Yellow Cake Mix
1 pkg. Vanilla Instant Pudding Mix
8 TBSP. (1 stick) Butter, Melted
4 Large Eggs
1 Cup Milk
1 tsp. Pure Vanilla Extract
Butter Glaze:
1 Cup. Sugar
1/2 Cup Hot Water
8 TBSP. (1 stick) Butter, Cut Up
1 tsp. Pure Almond Extract
1 tsp. Rum Extract
1 tsp. Pure Vanilla Extract
1 tsp. Coconut Extract
1 tsp. Butter-Flavored Extract
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Directions: |
Directions:Preheat the oven to 350. Lightly spray a 10- inch tube pan or 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out the excess flou. Set the pan aside.
Place the cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 to 3 mintes more, scraping down the sides again if needed. The batter should look well combined and thickened. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.
Bake the cake until golden brown and springs back when lightly pressed with your finger, 55 to 60 minutes.
Meanwhile, prepare the butter glaze:
Place the sugar, hot water, and butter in a small saucepan. Cook over medium heat just until the butter melts and the sugar dissolves, stirring constantly, 2 to 3 minutes. Remove the pan from the heat and stir in the almond, rum, vanilla, coconut, and butter extracts.
Remove the pan form the oven and place it on a wire rack to cool for 15 minutes. Run a long, sharp knife around the edge of the cake and carefully invert it onto a serving platter. If you baked the cake in a tube pan, invert the cake onto a rack, then invert it onto the platter so that it is right side up.
Poke holes in the cake with a long skewer. Slowly pour the warm butter glaze over the warm cake, allowing the glaze to soak in. Allow the cake to cool to room temp. before serving. |
This recipe for Five-Flavor Cake is from