Friday, July 29, 2011

The Test Kitchen is Open

Robin’s Margarita Cake
1 white cake mix
1 (3.4 oz.) vanilla instant pudding mix
4 eggs
½ cup vegetable oil
2/3 cup water
2 Tablespoons orange extract
¼ fresh lemon juice
1 Tablespoon lemon zest
¼ cup tequila
2 Tablespoons triple sec liqueur

Glaze
2 cups confectioners’ sugar
2 Tablespoon tequila
4 Tablespoons triple sec liqueur
The juice from 1 lime
The zest from 1 lime
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour 10” Bundt pan.
In bowl combine cake mix, pudding, eggs, oil, water, lemon juice, ¼ cup tequila, 2 tablespoons triple sec. Beat well.

Pour batter into cake pan. Bake for 45-50 min till done.
Let cool for a few moments, and then turn out onto plate. Using chop sticks, poke about a dozen random holes into the cake, going into the cake only half way.

Make glaze ( I love how this glaze looks, maybe it is the zest that is so pretty), and using half of glaze, gentle spoon onto hot cake.

30 minutes later, spoon remaining glaze onto cake. Cool before serving.
I have been playing with this recipe for a while now…it is now finally exactly how I like it.
Hope you like it too.
Love you, Me


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