This is delicious but next time I will not add the white chocolate pudding. I could not taste it and I'm not sure that its needed at all. In order to keep the cake from sticking to the Bundt pan, I sprayed it with a lot of Pam then floured it. When it was done baking I let it cool for 10 minutes. Then took a flexible spatula and went around the cake edges to loosen it from the pan. Then tapped the pan on the counter to make sure nothing had stuck. Then I poked a lot of holes and continued. I had no problem at all with the cake sticking. The glaze was make and after it reached boiling I then lowered it to a simmer for the time specified so that the sugar would not hardened. Poured the glaze over a warm cake and it soaked it all up. I microwaved a canned vanilla frosting so it was pourable and added some almond extract and poured it on top. It was delicious. My son loved it. Kids can eat it since the liquor is cooked out.

Reviewed On: Feb. 16, 2009

Top notch recipe. Instead of the liquor, I add raspberry extract and it gives a wonderful extra flavor. Just keep adding the raspberry till you get the desired flavor, it usually requires the entire small bottle of the extract. With the raspberry its also great to then use it for truffles.

Reviewed On: Feb. 11, 2009

Just made these tonight. Easy to make and they came out looking great. The only part I didn't like is that there were a bit too sweet for my liking, and I like sweets! I guess just not on dinner rolls. Next time I will add less sugar.

Reviewed On: Jan. 12, 2009