It’s been a little over a year, and my Crack Cake recipe is the most Googled recipe I’ve ever created. I want to thank everyone who took time to check out my recipe & share it with their friend.
I think it’s very popular because the cake is amazing! Plus, it’s very to make, like all of my recipes. So remember, this cake prepare you for greatness! In this article, we are just going to explain how to make crack cake and some tips that you can keep in mind to make sure your cake is absolutely perfect!
What I like most about this cake is list of recipes.
I admit I wasn’t positive how all of the substances interacted with every other, however I’m glad to mention it became out simply well. I also like that my recipe calls for wine because I like have a glass cooking.
A lot of people have asked me if they can substitute the wine for water, also answer is yes. Your cake may not be delicious, but it will definitely stay moist. Same goes for substit wine in cake icing. You lose flavor, but you’ll still have same impact.
When preparing this recipe, keep in mind that this cake is very moist. I did it this way, so it gives you a higher success rate of not having cake sticking to the pan. I do this with a 1/2 cup if I’m serving the cake to guests and don’t want to risk it sticking to the pan.
And if I’m making the cake for my family, I just use 1/4 cup. I encourage you to experiment with different measurements and see what works best for you.
°1 box Duncan Hines yellow cake mix
°1/4 c brown sugar
°1/4 c white sugar
°1 package instant vanilla pudding mix
°2 teaspoons of cinnamon
°3/4 cup of water
°3/4 teaspoon of oil
°1/2 c white wine (really any kind)
Preheat oven 350 degrees.
Mixing above ingredients by hand or with hand mixer.
Grease a tubular container.
Pour to the mould.
Bake for 1 hour.
When cake comes out of the oven…
Dissolving 1 stick butter in 1 c sugar & 1/4 c of wine.
Pour on hot cake.
Spreading it out of the mold on a plate and serve it.