Karen Sokol
My cousin, Katie Berntsen, made this cake in 1969. It is one of my favorite cakes.
1 package Betty Crocker Spice Cake mix
1 small package French Vanilla Instant pudding mix
1/3 c. flour
1/3 c. oil
1¼ c. water
4 eggs
1 c. raisons
1/2 c. chopped walnuts
Blend all ingredients in a large bowl, beat at medium speed for 2 minutes. Bake in a greased and floured Bundt cake pan at 375 degrees for 40-45 minutes, until center springs back when touched slightly. Cool right side up for about 25 minutes, then remove from pan. Frost with Rich Creamy Frosting.
Rich Creamy Frosting:
1/2 c. butter or margarine
1/2 c. shortening
1½ c. powdered sugar
2 T. evaporated milk
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