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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Grandma D's Bundt Cake Recipe

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This recipe for Grandma D's Bundt Cake is from Good Eats From Grizzly Kitchens, 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:  
For the Cake:
1 box yellow cake mix, Pillsbury preferred
1 package vanilla instant pudding
¾ c. oil, Wesson preferred
¾ c. water
4 eggs
1 tsp. vanilla extract
1 tsp. butter extract
¼ c. sugar
2 tsp. cinnamon

For the Glaze:
1 c. powdered sugar
3 tbsp. milk
½ tsp. vanilla extract
½ tsp. butter extract
Directions:
Directions:
Preheat oven to 350º. Generously grease and flour a bundt pan. Combine cake mix and pudding together. Add oil and water. Gently mix with a fork until barely combined. Add eggs one at a time. Add vanilla and butter extract. Using a beater or stand mixer, beat eight minutes exactly. Set aside. Mix cinnamon and sugar in a separate bowl. Layer, first the cake batter mix, then sprinkle the cinnamon and sugar mixture over it. Repeat, ending with the cake batter layer on top. You will only have two cinnamon and sugar layers and you will have three cake batter layers.

Bake for 45-50 minutes. Let the cake cool for eight minutes exactly. Turn out onto a serving platter. If floured and greased properly, the cake should come out easily or with a couple of taps.

Prepare the glaze by mixing powdered sugar, milk, vanilla extract and butter extract in a bowl. Once the cake is completely cooled, drizzle the glaze over top.

 

 

 

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