I had to bring a dessert to an early St. Patrick's party. The recipe below is the original from MarginMakingMom. This is a great basic recipe for a simple and quick cake that can be customized with different flavor mixes and add-ins like chocolate chips or nuts. I substituted pistachio pudding for the vanilla, which gave the cake a light green hue. I also added green food coloring to the glaze and added a bit of Bailey's (why not?) I made it thick enough to ice the cake but it can be made thinner for drizzling. Or simply finish the cake with a dusting of confectioners sugar. I then went wild with the sprinkles and topped the cake with a miniature leprechaun hat. You can add any flavor pudding mix you like, ditto the cake mix. I also baked the cake in a tube pan because I can never get a cake out of my Bundt pan without leaving chunks of cake behind. (Any tips welcome!)
French vanilla cake mix
3.4-oz instant vanilla pudding mix
3 eggs
1 cup warm water
1/2 cup vegetable oil
1/2 cup sour cream
1
tsp vanilla extract
Glaze
2 cups confectioner’s sugar
Heavy cream
Preheat oven to 325 degrees
Grease and flour a Bundt or tube pan (or spray generously with cooking spray.)
Place cake mix, pudding mix, eggs, water, vegetable oil, sour cream and vanilla in the bowl of a mixer. Beginning on low, raise speed to medium high and beat mixture for two minutes until well combined.
Pour into prepared pan and bake 40 to 50 minutes.
Let cool in pan for 10 minutes, then remove cake to a wire rack to continue to cool.
MAKE GLAZE
Add confectioners sugar to a bowl and add (1 to 2 tablespoons optional liqueur) heavy cream, one tablespoon at a time until desired consistency is reached--from thick enough to ice cake or thin enough to drizzle.
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Love this recipe! I've often made it with the pistachio pudding and added a small can of drained pineapple and chopped pecans. I'm sure it was a great addition to a St. Patrick's Day event and gobbled right up. Thanks for the reminder of this recipe and in time for me to add it to our St. Patrick's Day dinner as dessert.
ReplyDelete2clowns at arkansas dot net
The pineapple and chopped pecans sound wonderful! I'm making a note of that.
DeleteGreat cake for this weekend! aprilbluetx at yahoo dot com
ReplyDeleteWhat fun! I like that light green color the cakes becomes.
ReplyDeleteThe hat is a terrific touch.
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ReplyDeleteDiane Slonski
ReplyDeleteHi and thank you! Will have to make. How much green food coloring for the glaze?
I think about two drops but I put in one and stirred the glaze and checked the color and then I added another drop to get the color I wanted.
ReplyDeleteLove pound cake!
ReplyDelete