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1 c. canola oil 1 box white or yellow cake mix 1 (3 1/2 oz.) pkg. vanilla pudding (cooked or instant) 4 eggs (if large, use 2 to 3) 1/2 c. water 1/2 to 2/3 c. wine (rum, liquor or Bailey's) crushed nuts (optional) Glaze: 1 stick butter or margarine 1 c. sugar 2 to 3 oz. wine or other Combine oil, cake mix, pudding, eggs, water and wine in bowl and mix well with hand mixer. Grease or spray a Bundt pan and sprinkle in crushed nuts, if desired. Bake at 325 degrees for 1 hour. Glaze: In a saucepan, combine butter or margarine and sugar and boil for 1 minute. Add wine (or other). Remove from oven and place holes all over cake (don't let cake cool). Have glaze ready for when cake is removed from the oven. Pour glaze over cake. Keep about 1/2 of the glaze to pour over cake after removed from pan. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |