CRACK CAKE

This cake was absolutely phenomenal. I used two loaf pans. I mixed the sugar into creamed butter and cream cheese in a thin stream, then added one egg at a time (Make sure that the egg is at room temp).

I’ve made this cake twice.. and both times it turned out great… the first time I substituted 1/2 stick of butter for 1/4 cup of buttermilk like another poster suggested.. that made it very moist but it was still very dense..

I’ve used this recipe for several years. My husband yearned for his Mom’s pound cake and unfortunately no one seemed to have her special recipe

Delicious! I made the recipe as directed the first time, and it was great. The second time, however, I decided to tweak it a little.

INGREDIENTS:

1 box Duncan Hines yellow cake mix
1/4 c brown sugar
1/4 c white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 c water
3/4 c oil
1/2 c white wine (really any kind)

DIRECTIONS:

Preheat oven to 350 degrees.
Mix the above ingredients by hand or hand mixer.Grease a bundt pan.
Pour into pan.
Bake for one hour.

When cake comes out of the oven…

Melt 1 stick butter into 1 cup sugar and 1/4 cup wine.
Pour over hot cake.
Cool.
Flip out of pan onto plate and serve.