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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CAKE - Double Dutch Intrigue Cake Recipe

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This recipe for CAKE - Double Dutch Intrigue Cake is from Carolyn's Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package Pillsbury Buttercream Fudge Frosting Mix
1/4 cup soft butter
1/2 cup lukewarm water
1 package Pillsbury Dutch Batter Cake Mix
3 eggs
1 1/3 cups water
Directions:
Directions:
Combine in small bowl, dry frosting mix, butter and 1/2 cup water. Blend and beat as directed on package. Measure 1 cup frosting for use in cake; set remaining frosting aside for cake glaze. Combine in large mixer bowl, dry cake mix, 3 eggs, 1 1/3 cups water and 1 cup prepared frosting. Blend and beat as directed on package. Bake in generously greased and lightly floured BUNDT pan at 350º F for 50 - 60 minutes or until cake springs back when touched lightly in center. Cool 15 minutes before removing from pan; cool completely on wire rack. Glaze cooled cake with remaining frosting.

 

 

 

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