I am going to have some guests coming from Costa Rica and from Panama City, so I baked a cake. It has been a while since I have created anything in the kitchen. I know this is true, because several have told me. Today was the day. I modified a recipe and will name the cake, Fantastico Frangelico Cake.
My original recipe was for Kahlua cake, but I decided to experiment with some Frangelico liquor. It looks good and smells good, but the real test will have to wait until the guests arrive.
In case you are feeling adventurous, I will list the recipe below.
Fantastico Frangelico Cake
1 package of yellow cake mix
1 cup of sour cream
1 (3 ½ – ounce) package of instant vanilla pudding
¾ cup of Wesson oil
1 teaspoon vanilla
1 cup brown sugar, packed
1/3 cup Frangelico
¾ cup chopped pecans
Put the cake mix in a large bowl; add eggs, one at a time, beating well.
Add sour cream, pudding mix, oil and vanilla; mix well.
Divide batter in half; to one-half add brown sugar, Frangelico, and pecans.
In a greased Bundt pan, place ½ of the pecan mixture, then all of the plain mixture, then the remaining half of the pecan mixture.
Run a knife through batter to marbleize slightly. Bake 1 hour and 15 minutes at 350 degrees F.