This post has less to do about this scrumptious yellow cake, and more to do about the newest addition to my bundt pan collection. I am completely and totally in love with this Nordic Ware Heritage Bundt Pan:
Not at all!!! At least not when you grease it excessively with Wilton’s Cake Release. This stuff creates bundt-pan magic. The cake popped right out, looking as pretty as the pan intended.
I have a standard recipe that I use when making cakes from a box mix*. First, I’ve become a bit of Duncan Hines snob, as I find the taste and texture of these mixes to be better than the rest…just my personal opinion. So, I start with any flavor mix, add 3 eggs, one cup of milk, one stick of melted butter and 1 – 2 teaspoons of any extract. For this cake, I started with a yellow cake mix and, in addition to the eggs, milk and butter, I added 1 tsp. vanilla and 1 tsp. almond extract.
The chocolate glaze recipe, which is delicious and works every time, can be found here.
I apologize, in advance, to all my other tried-and-true bundt pans for the dust they will gather.
*Someday I will experiment with “scratch” cake recipes in my quest to become a good little cake-baker but, until then, it’s Duncan Hines for me.