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Festive Spirit Pound Cake

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Fragrant toasted almonds, rich vanilla pudding, Duncan Hines Butter Golden Cake Mix and a charming Irish cream glaze. Why not create this Festive Spirit Pound Cake all year round?

  • Hands-On Time:2 Hours
  • Total Time:
  • Servings: Makes 12 to 16 servings.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • Cake:
  • 1 package Classic Butter Golden Cake Mix
  • ½ cup boiling water
  • 1 tbsp. instant coffee granules
  • ½ cup Irish Cream Liqueur
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1 (3.4 oz.) package vanilla instant pudding and pie filling
  • 4 large eggs
  • ½ cup (1 stick) butter or margarine
  • Irish Cream Glaze:
  • 1 tsp. instant coffee granules
  • 2 tbsp. boiling water
  • 1 tbsp. irish creme liqueur
  • ⅔ cup confectioner's sugar
  • ¼ to ½ cup slivered toasted almonds

Baking Instructions

  1. Preheat oven to 350°F. Grease and flour 10" Bundt pan.
  2. Combine water and coffee granules in small bowl; stir to dissolve. Cool. Add liqueur and extracts; set aside.
  3. Combine cake mix and pudding in large bowl. Add coffee mixture, eggs and margarine. Beat at medium speed for 4 minutes. Pour into prepared pan.
  4. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Remove cake from pan; cool on cooling rack 30 minutes.
  5. While cake is cooling, prepare glaze. In small bowl, dissolve coffee granules in boiling water. Add liqueur and sugar; stir until smooth. Brush cake with glaze; sprinkle with toasted almonds. Cool completely. Served with whipped cream if desired.

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Tips

I actually have a question

I actually have a question

How can I keep my cake balls from falling apart when I dip them in the chocolate or frosting???


Filled Layered Devils Food Pound Cake

Filled Layered Devils Food Pound Cake

Make Devils Food Pound cake as directed, except do a layer cake filled with Chocolate Mousse and frosted with a Fluffy White Frosting. Or this one is my favorite, again bake Devils Food Pound Cake as layers, fill with Cherry Pie Filling, reserve a third. On the top of the cake, in the center, place the remaining Cherry Pie Filling. Frost the sides with a fluffy white frosting around the cherry filling. Then crush in a food processor thin chocolate wafers, sprinkle on top of frosted cake





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