|
Title: Four Seasons Cake Post by: Katie on July 10, 2007, 09:02:24 PM By: Rhonda Tyndall
1 package yellow cake mix 1 package (4oz) instant vanilla pudding 4 large eggs Cherry halves ½ cup oil ½ cup Harvey’s Bristol Cream ½ cup water Chopped pecans Mix all ingredients (except cherries and pecans) at medium speed for 10 minutes. Heavily butter the bottom and sides of a 10 cup Bundt pan. Place cherry halves in each large dip of the pan. Sprinkle with pecans and pour in cake batter. Bake at 325 for 1 hour. Serve hot with glaze over top. Glaze: 1 stick butter 1 cup sugar ¼ cup water ½ cup Harvey’s Bristol Cream Boil all ingredients for 12 minutes, stirring constantly. |