| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cakes, Desserts, Alcohol, Bundt | 1 | Servings | |
INGREDIENTS
| Lucy Koosman | ||
| Frances Nossen swtk50b | ||
| 18 | oz | Cake mix, yellow |
| 3 1/2 | oz | Instant vanilla pudding |
| 4 | Eggs | |
| 1/2 | c | ;cold water |
| 1/2 | c | Oil |
| 1/2 | c | Southern Comfort |
| 1 | c | Nuts; chopped fine — GLAZE: |
| 1/4 | c | Butter |
| 1/8 | c | ;water |
| 1/2 | c | Sugar |
| 1/4 | c | Southern Comfort |
INSTRUCTIONS
Combine cake ingredients and beat on medium speed for 2 minutes. Pour into greased and floured 10" tube pan or 12 cup bundt pan. Bake for 1 hour @ 325. Cool slightly and invert on plate. Prick top and brush half of the glaze evenly over the top and sides. Cool completely. Reheat remaining glaze and brush cooled cake again. Before serving, sift powdered sugar over cake. * GLAZE: Melt butter, stir in water and sugar. Boil 1 minute, stirring constantly. Remove from heat and add Comfort. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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