Well, I wouldn't try this recipe in a regular Bundt pan, either. I've never had good luck with the metal bunt pans, even when they've been well greased.

I'm thinking that a silicone Bundt pan wouldn't stick as bad.

I loaned mine to my mom so she could make one of those overnight things with self rising rolls for Christmas. It called for butter scotch chips, nuts, brown sugar, and a few other sticky ingredients as part of the topping. Mom tried it in a regular Bundt pan last year and had to throw it away due to the topping getting sticky and crusty.

She used my silicone pan and nothing stuck and the cake was very moist.

I still haven't made mom a silicone convert, but I'm working on it.  <grin>




Lisa Belville
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----- Original Message ----- From: "marilyn deweese" <[email protected]>
To: <[email protected]>
Cc: <[email protected]>
Sent: Sunday, April 01, 2012 11:39 AM
Subject: [CnD] THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE


I made this last night, while I listened to my Buckeyes lose. I took it to our Church coffee hour and there was not even a crumb left to bring home. I hope you like it. I will have to make it again so I can taste it.



THE VERY BEST DUNCAN HINES COFFEE CAKE RECIPE



1 yellow cake mix

1 box instant vanilla pudding

1 c. sour cream

4 whole eggs

1/2 c. cooking oil

1/2 c. milk



Blend cake mix and pudding. Add rest of ingredients. Beat all together for 10 minutes at medium speed with electric mixer.



TOPPING:



3 tsp. cinnamon

1/4 c. granulated sugar

1 tbsp. flour

Nuts or chocolate chips (optional)



Mix together. Pour half of the batter in a greased angel food pan. Sprinkle half of the topping on the batter; cut in and add remaining batter and sprinkle

with the remaining topping on cake.



Bake at 350 degrees for 50 minutes or until it passes the clean toothpick test. Enjoy.
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