Hazel Nut Bundt Cake NOTE: I think I would rather use a chocolate cake mix instead.
ingredients: a.. 18-1/2 ounce yellow cake mix* b.. 4 ounce serving size of instant vanilla pudding c.. 4 eggs d.. 1/2 cup cold milk e.. 1/2 cup butter, melted or vegetable oil f.. 1/2 cup Frangelico (hazelnut-flavored liqueur) g.. ---Glaze--- h.. 1/2 cup butter i.. 1/4 cup water j.. 1 cup sugar k.. 1/2 cup Frangelico l.. 1 cup chopped and lightly toasted hazelnuts Preparation: Preheat oven to 325 degrees F. Grease and flour 12-cup Bundt pan. Combine first set of ingredients. Beat for 2 minutes on high with electric mixer. Carefully, pour into prepared pan. Bake for 1 hour. Cool in pan. Invert on serving plate. Drizzle glaze over top of cake. Use spoon to put extra dripping back on cake. Sprinkle top and around base of cake with hazelnuts. Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in Frangelico. If You're Lucky Enough To be Irish, You're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
