All-New Cake Mix Doctor - Anne Byrn [140]
3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes.
4. Meanwhile, make the drizzle: Place the 4 tablespoons of melted butter, 2 tablespoons of whiskey, 1 tablespoon of milk, and the confectioners’ sugar in a medium-size mixing bowl and whisk until the drizzle is smooth and well blended.
5. Transfer the cake pan to a wire rack and let the cake cool for 20 minutes. Once the cake has cooled, pour the drizzle over the top of the cake. Let the cake rest for 10 minutes, then slice it and serve.
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight on the counter before serving.
Recipe Reminders
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LEMON-LIME CAKE WITH PINEAPPLE ICING
serves:
16 to 20
prep:
25 minutes
bake:
38 to 42 minutes
cool:
30 minutes
THE FIRST CAKE MIX BOOK had its share of fun and crazy recipes, and here is one for this book. You’ve got to laugh at and love those recipes that have been out there as long as cake mixes have been on the shelves. This one relies on 7UP and a lemon cake mix. Sounds a little whacky, I know, but just wait until you taste it. I have lightened the original icing, however, using less sugar so that the flavor of the crushed pineapple comes through.
For the cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain lemon cake mix
Half of a 3.4 ounce package vanilla instant pudding mix (4 tablespoons)
1 can (12 ounces) 7UP (see Note)
2/3 cup vegetable oil
4 large eggs
For the pineapple icing and garnish
4 tablespoons (½ stick) butter
½ cup granulated sugar
1 tablespoon all-purpose flour
1 can (8 ounces) crushed pineapple, drained
1 large egg
½ teaspoon pure vanilla extract
1/3 cup sweetened flaked coconut (optional)
1. Make the cake: Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, pudding mix, 7UP, oil, and 4 eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the mixture lightens and is smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Pour the batter into the prepared cake pan, smoothing the top with the rubber spatula, and place the pan in the oven.
3. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 38 to 42 minutes. Transfer the cake pan to a wire rack and let the cake sit until nearly cool, about 20 minutes.
4. Make the pineapple icing: Melt the butter in a small, heavy saucepan