19 October 2014

crack cake

I was flipping through pinterest the other night, sitting outside my kids bedroom, silently pleading them to sleep. As usual, most of my pins were drooly recipes that I will likely never make, but dream about frequently. But then I found this recipe for "crack cake" and I couldn't stop thinking about it.

So the next day, the girls and I loaded up and set out to buy what we needed. Disclaimer: I am not usually one to use so many boxes of prefab ingredients, but sometimes you just have to do what you have to do. This is not healthy, or gluten free or any kind of whole food. This is straight up guilty pleasure.

I adapted it just a little and the verdict was in: it was good. The kids liked it, it had just enough spice to feel like fall, and I shared half of it with friends because otherwise, I definitely would've eaten the entire thing, bit by bit. 

So, if the fall baking bug has bitten, this is definitely one to try. With a caramel-y glaze that hardens just enough to give it a bite, you'll be addicted. So make sure you have someone to share it with. They'll love you forever.

Here's what you'll need:
1 box yellow cake mix
1 box of instant vanilla pudding mix
1/4 cup brown sugar
2 teaspoons cinnamon
pinch of salt
4 eggs
3/4 cup water
3/4 cup canola oil
1/2 cup white wine

Preheat oven to 350. Generously grease a bundt pan. 
Mix all ingredients on medium speed in your mixer and pour into the prepared pan. 
Bake for 45-60 minutes, until knife comes out clean.

While the cake is baking, prepare your glaze.
You'll need:
1 stick of butter (1/2 cup)
3/4 cup brown sugar
pinch of salt
1/4 cup of wine

Melt all the ingredients together until bubbly and sugar is dissolved.

When you pull the cake from the oven, poke holes evenly around the cake with the knife and pour the glaze over while still hot. Allow to cool completely.
Turn cake gently onto your favorite cake stand and enjoy!

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