A few blogs back I mentioned that one of the best home chefs I know is truly fabulous, but the added butter and cream in her recipes didn’t hurt one little bit. And she’s right. She’s right about a lot of things, actually, including this DIVINE cake that starts with a box mix and ends with zero leftovers.
In fact, she brought this cake with her to celebrate a family dinner at Larimer Square’s Osteria Marco. The staff was so gaga over her creation that they passed it on to The Gabby Gourmet who mentioned it in a column. Ah-and I knew her when…
Susan Grupe’s Simple Sugar and Spice Cake
1 pkg Duncan Hines spice cake mix (add a T. flour for altitude-or not!!)
1 pkg instant butterscotch pudding (small size)
1 C sour cream
1/3 C oil
Mix together according to package directions. Meanwhile, prepare Bundt pan with Pam or grease it well.
1 T flour
3 T sugar
1/2 t cinnamon
1/2 t nutmeg
Sprinkle 1/2 filling (sugar mixture) in bottom of pan, add 1/2 cake batter-then 1/2 filling over cake batter and pack down. Put rest of batter on top of filling and pack down. Filling, batter, filling, batter.
Bake @ 350 degrees for 40 minutes (check box). Don’t overbake.
Susan says-“FYI-I took it out at 38 minutes and thought that was better. Also, I let it sit for 25 minutes in the pan, then remove it and cover it…stays really moist that way.”
Communications Director, Epicurean Culinary Group