Yield: 1 Servings
|1 pack||Pound cake mix|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Pumpkin pie spice|
|¾ teaspoon||Instant freeze dried coffee|
|½ cup||Nuts; chopped|
|\N \N||Ready to spread vanilla frosting; or powder sugar|
1. Heat oven to 350 degrees.
2.Grease and flour 12 cup bundt pan.
3. Beat all ingredients ( except nuts and frosting ) in a large bowl at low speed until blended. Beat on medium speed for three minutes; scrape bowl frequently. Gently stir in nuts.
4. Spread better evenly in pan and bake 35 to 45 minutes until tooth pick comes out clean. Cool on plate 10 minutes; turn upside down on wire rack.
Remove pan and cook cake completely.
5. Place frosting in microwave bowl and microwave uncovered on medium (50% ) for 15 seconds. Spread over top of cake allowing some to drip down. Or, sieve powdered sugar over top of cake.
Recipe by: Betty Croker
Posted to JEWISH-FOOD digest Volume 98 #023 by Judith Sobel <jcs@...> on Jan 12, 1998