Orange aspic pound cake recipe
Orange Aspic Pound Cake recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 1 package yellow cake mix
- 1 cup Chalet Suzanne Orange Aspic
- 1 package (3-3/4 ounces) vanilla instant pudding (use dry)
- 4 eggs
- 2/3 cup water
- 1/4 cup cooking oil
- Remainder of aspic
- 2 cups powdered sugar
- 1 Tablespoon butter or margarine
Cake: Heat oven to 325 degrees. Grease and flour 9-inch bundt pan. Beat eggs slightly. Combine all ingredients in a large mixing bowl. Beat 2 minutes at medium speed, then pour into bundt pan. Bake approximately 45 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 to 15 minutes. Turn out onto cake plate. Cool and glaze.
Glaze:Cook aspic on low heat until thinned. Drop in butter and stir until melted. Blend in powdered sugar. Drizzle over cake.
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