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 may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Orange aspic pound cake recipe, recipe Rating: 4.6
Number of votes:96

Ingredients

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

Glaze:

Remainder of aspic

2 cups powdered sugar

1 Tablespoon butter or margarine

Instructions:

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.