Ingredients
Cake:
1 cup - Vegetable Oil
4 large - Eggs
1 Box - Cherry Bit Cake Mix
1 Box - Instant Vanilla Pudding Mix
1 cup - Hot tap water
1 1/2 tbsp - Cherry Extract
Glaze:
2 cups sifted - Icing Sugar
1 tbsp - Soft Butter
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Cake: 1. Preheat oven to 350 degrees F. 2. Place all cake ingredients in a bowl in the order above. 3. Mix on medium for 5 mins, stirring occasionally. 4. Oil a bundt pan using paper towel and vegetable oil. Make sure to get into cracks of the pan. This ensures easy removal and keeps any pattern intact. 5. Pour mixture into lightly greased budnt pan and bake for 45-55 mins. 6. At 45 min mark, check cake by inserting toothpick into middle of bundt cake. If the toothpick comes out clean cake it done. If you feel it needs a few more mins, rotate cake and cook for an additional 5-10 mins. 6. Allow to cool in the pan for 15-20 mins. 7. Use a butter knife to loosen cake from sides of the pan and turn upside down to remove onto a flat plate. Prepare Glaze: 1. In a small bowl combine sugar and butter. 2. Whisk in extract (1/2 cherry, 1/2 vanilla, or all cherry if you dare!) 3. Add milk gradually to achieve desired consistency. 4. While cake is still fairly warm slowly spoon 1/2 of the glaze evenly on top of the cake, allowing it to run down the sides. This will absorb into the cake. 5. Allow too cool for 15-30 mins (should still be warm) and pour rest of glaze on top of cake evenly. Wrap cake in plastic wrap tightly and place in fridge overnight. This step is vital. I find it significantly adds to the flavour and moisture. Remove cake from fridge (but leave wrapped) 30 mins before you intend to serve it. Can be served with canned icing on the side for people with a really sweet tooth!
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Achievable elevated desserts — laminated doughs, cakes, custards
Flexible silicone bundt — easy release from intricate shapes
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Pit cherries and olives — jam, clafoutis, pie, tapenade