Stormy Perritt made the most wonderful bundt cake and was so gracious to allow me to share it with you. It was moist with a very nice browned crust. She brought this cake as a gift and what a GIFT. We all wanted the recipe. When she explained how to make it, I was very surprised.
1 box Yellow Cake Mix
1 container of Coconut Pecan Icing (the kind for German Chocolate Cake)
The ingredients required for the box mix. I used Betty Crocker Super Moist Yellow Cake Mix so these are the ingredients.
1 cup of Water
1/2 cup of Vegetable Oil
3 Eggs
Make the yellow cake according to the directions on the box. Once it is mixed, add in the container of coconut pecan icing and combine thoroughly. Pour into a greased bundt pan. Bake a the temperature listed for a bundt cake, on the cake mix directions for the length of time PLUS 15 minutes. Follow the directions for cooling the cake.
Stormy said that it is difficult to tell when the cake is done because it is so moist. The cake clings to the cake tester, a little.
Enjoy!
Stormy and Deloris
No comments:
Post a Comment