A superb cake . . . very moist and the Irish cream glaze and chopped pecans take it over the top. Mixed Spectrum Organic All Vegetable Non-hydrogenated shortening, oil, and Wondra flour (1 tablespoon each) into a semi-liquid paste, and brushed Bundt pan for easy release of cake. To upsize a 15.25 ounce boxed yellow cake mix to 18.25 ounces, mixed 4 tablespoons all-purpose flour, 2-1/3 tablespoons white sugar, 1/3 teaspoon baking powder, and a pinch baking soda which was combined with cake mix. This achieved a baked cake perfectly filling a Nordic Ware Bundt pan (10-15 cup). Subbed ¼ cup almond milk for same amount of water in making batter and glaze. Used safflower oil and Carolans Irish Cream. Poured the glaze into the Bundt pan as described by others. When a recipe achieves a full five star rating (greater than 4.75 average) by hundreds of reviewers over a 13+ year period, you know you’ve found a winner unless your taste preferences differ from the masses or mistakes were made in preparing this cake. See ‘View Notes’.
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A superb cake . . . very moist and the Irish cream glaze and chopped pecans take it over the...