Wednesday, January 26, 2011

  I used to scoff at people who used mixes of any sort (sweet or savory). Freshly graduated from culinary school 17 years ago, I was truly a food snob. Sheesh...
Then I got married, had a bunch of kids and wised up. Food is supposed to make you happy, it is supposed to taste good and make you feel good. Whatever that means to you, whatever feeling good or tasting good means to you-- if you can achieve this when you prepare a meal, then you are a good cook.
My friend Aimee gave me a version of this cake. I changed it a bit, but am so thankful to her for sharing the original recipe. It is as easy to bake as a cake can be, and everyone loves it. It is the moistest cake I have ever tried-- so moist, in fact that to frost it would seem redundant.
As a culinary gauge, this recipe runs about equivalent to one of the better dessert recipes from a Junior League cookbook.

1 box cake mix, vanilla
Ingredients required to make that box cake (usually eggs, vegetable oil and water)
Add to this:
1 small box vanilla pudding mix (powder)
1 small container (8 ounces) sour cream
1 cup unsweetened, shredded coconut
1/2 cup (2.25 ounces) chopped macadamia nuts
Serve with:
Chopped, fresh pineapple

1) Pre-heat oven to 350F. Make the cake according to package directions, but add in the pudding mix, coconut and sour cream. After you've beaten the daylights out of the cake batter, stir in the macadamia nuts.

2) Pour batter into a well greased bundt pan and bake for about 1 hour-- when a wooden or metal skewwer inserted into the middle of the cake comes out clean, it is ready. Allow to cool for 30 minutes, then pop the cake out of the pan and allow to cool completely.

Serve with freshly, chopped pineapple.

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