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Big Easy Bourbon Poke Cake
This year I am predicting coffee-infused desserts. This cake is a bit boozy with a hint of coffee and toffee crunch.
CAKE INGREDIENTS
Ingredients:
1 box Yellow Cake Mix
1 package Vanilla Pudding Mix
4 Eggs
1/2 cup Water
1/2 cup Canola Oil
1/4 cup Espresso (or drip coffee)
1/4 cup Nooku Bourbon Cream
Directions:
Preheat oven to 325 degrees and thoroughly grease a bundt pan. In a bowl of an electric mixer, beat together the cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth and totally combined. Pour batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
GLAZE INGREDIENTS
Ingredients:
3/4 cup Butter
1 1/2 cups Sugar
1/4 cup Water
1/4 cup Espresso (or drip coffee)
1/2 cup Nooku Bourbon Cream
1/2 oz. 1883 Toffee Crunch Syrup
Directions:
When the cake has about 10 minutes to go, start making the glaze. Melt the butter and sugar in a saucepan over medium heat. Then add water and toffee nut syrup and bring to a boil. Boil for 4-5 minutes, or until thick! Turn off the heat and add the Nooku Bourbon cream. Turn the heat back on and cook for 1 minute more. Remove cake from oven and let it cool in the pan for 5 minutes. Use a skewer, toothpick, or fork to poke holes all over the surface of the cake. Drizzle half of the glaze over the cake and down the sides. Let it sit in the pan for 10-15 minutes, letting the glaze soak in. Carefully invert the cake onto a serving platter. Slowly drizzle the remainder of the glaze over the top, giving the cake a chance to absorb as much as possible. Top with crushed toffee bits and serve!
Tips:
Optional Garnish: Crushed Toffee Bits
Yield:
1 Bundt Cake
CAKE INGREDIENTS
Ingredients:
1 box Yellow Cake Mix
1 package Vanilla Pudding Mix
4 Eggs
1/2 cup Water
1/2 cup Canola Oil
1/4 cup Espresso (or drip coffee)
1/4 cup Nooku Bourbon Cream
Directions:
Preheat oven to 325 degrees and thoroughly grease a bundt pan. In a bowl of an electric mixer, beat together the cake mix, pudding mix, eggs, water, oil, and rum. Mix until smooth and totally combined. Pour batter into prepared pan and bake for 50-60 minutes until a toothpick comes out clean.
GLAZE INGREDIENTS
Ingredients:
3/4 cup Butter
1 1/2 cups Sugar
1/4 cup Water
1/4 cup Espresso (or drip coffee)
1/2 cup Nooku Bourbon Cream
1/2 oz. 1883 Toffee Crunch Syrup
Directions:
When the cake has about 10 minutes to go, start making the glaze. Melt the butter and sugar in a saucepan over medium heat. Then add water and toffee nut syrup and bring to a boil. Boil for 4-5 minutes, or until thick! Turn off the heat and add the Nooku Bourbon cream. Turn the heat back on and cook for 1 minute more. Remove cake from oven and let it cool in the pan for 5 minutes. Use a skewer, toothpick, or fork to poke holes all over the surface of the cake. Drizzle half of the glaze over the cake and down the sides. Let it sit in the pan for 10-15 minutes, letting the glaze soak in. Carefully invert the cake onto a serving platter. Slowly drizzle the remainder of the glaze over the top, giving the cake a chance to absorb as much as possible. Top with crushed toffee bits and serve!
Tips:
Optional Garnish: Crushed Toffee Bits
Yield:
1 Bundt Cake
