Friday, April 29, 2011


I recently took this cake to a church fellowship and brought back an empty cake plate. That's always a good sign!! (Jessica, this is the cake) This is a really moist cake and goes REALLY well with a cup of hot coffee! Trust me on this one! They are a match made in heaven!


1 pkg Golden Butter Cake Mix
4 eggs
1 cup sour cream
1 pkg instant vanilla pudding (3 1/2 oz)
3/4 cup oil
1 tsp. vanilla

1 cup firmly packed brown sugar
1/2 cup Kahlua flavored syrup
1 cup chopped pecans

Combine cake mix adding 1 egg at a time, beating well after each addition. Add sour cream, pudding, oil, and vanilla. Mix well

Divide batter in half. To one half, add brown sugar, Kahlua syrup, and pecans. Grease bundt pan.

Pour 1/2 of the pecan flavored cake mixture into the bundt pan, then all of the plain mixture on top of that, then remaining half of pecan cake mixture. Run a knife through mixture to marblize. Bake 1 hour and 15 minutes at 350 degrees. Check cake in 1 hour. Remove cake from pan onto cake plate. While still warm, mix glaze.

Glaze: Mix powdered sugar and Kahlua flavored syrup until it is the consistency of thin icing - thin enough to drizzle over a cake. Poke holes in top of warm cake and drizzle 2 or 3 times w/ glaze.

If you can't find Kahlua flavored syrup. I would make a simple syrup using equal parts of water (1/3 cup) and sugar(1/3 cup). Heat until the sugar dissolves. Mix in 1 tsp. of instant espresso powder while hot. Let it cool before making the cake. If you love coffee flavored desserts, then this will work well for you! You can use the same coffee syrup in the glaze.

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