LIFESAVER CAKE
Inspired once again by Anne Byrn the Cake Mix Doctor I have come up with a cake that tastes like a roll of lifesaver fruit candies. This is a moist sweet cake and serving it with a quality vanilla ice cream only enhances the flavor another notch! If you're having trouble locating the various extracts, contact your local Watkins dealer and I can assure you they will have them. In the meantime prepare yourself for sheer indulgence!
Provided by HOUSEMANAGER Charle
Categories Frozen Desserts
Time 1h18m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- PREHEAT oven to 350 F; lightly spray a Bundt pan with vegetable spray and dust with flour.
- COMBINE cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl; Blend with an electric mixer until the batter is thick and smooth; pour into prepared pan.
- BAKE until golden brown, approximately 60 minutes; meanwhile prepare the butter glaze.
- COMBINE 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 pan from heat and stir in all the extracts.
- REMOVE Bundt pan from oven and place on a wire rack to cool for 15 minutes; carefully invert onto a cake plate right side up.
- POKE holes in the cake with a straw or use a cake syringe filled with the glaze slowly pouring or injecting the glaze directly in to the cake (depending on which method you use you may have glaze run-off, just soak up with a paper towel and discard) You want the cake to soak up as much as possible of the glaze; allow the cake to cool to room temperature before serving.
- STORE in a glass dome at room temperature for up to 1 week.
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