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| Aww, freshman year Whitters! |
I've been bullied into a corner for this recipe a few times, so if you happen to stumble upon this blog, write this down. This is hands down one of my favorite things to make and I think I've made a few friends because of it, too. Every little bit helps, right? This is called Danish cake, and I see what you might be thinking: is it really Danish? Nope, it's not, but I understand the confusion, because Danish food is quite delicious. <3
Danish Cake
1 box of yellow cake mix
1 pkg. french vanilla pudding mix (smallest size)
1 container of sour cream (personally, go with the 16oz)
1 tsp almond extract
4 eggs
¾ cups oil
for later: 1/2 stick of butter
cinnamon-sugar
Preheat the oven to 350° F and combine all the ingredients--except the cinnamon sugar and butter, that's for later. It's usually easier to mix the liquid/moist ingredients first then adding the cake and pudding mix.
Once it's mixed completely, you need to grease a bunt pan. Use the butter (softened)nd spread it all over the pan, if you wash your hands, it's easier to use your hand to make sure it's properly spread in the contours of the pan. You also need to sprinkle the cinnamon-sugar in the pan as well. Trust me, on this one!
Carefully put the cake mix in the pan and spread so it's evenly set. Don't worry if the mix only fills up the pan half way or something like that; it's going to rise and fill the whole pan!
Bake for 50-55 minutes and use a toothpick to test if it's done. If it comes out clean, mission accomplished.
Sprinkle with cinnamon sugar, because more will equal deliciousness. You need to wait for it to cool and if you have leftovers, it needs to be covered and tinfoil usually works. It keeps it niiiice and moist!
Well, the secret's finally out. If you have fantastically radical success, be sure to credit me? Please? Stay tuned for more party-rific recipes.
