Apple Cider Cake!
A wonderful blend of Fall Flavors. The glaze sets up like a Fondant. And is extra yummy! :-)
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INGREDIENTS
Nutrition- 1(18 1/4 ounce) box carrot cake mix
- 1(18 1/4 ounce) box caramel flavored cake mix
- 6
- 2⁄3cup oil
- 1cup apple cider
- 2teaspoons pumpkin pie spice
- 1
- 1teaspoon rum extract
- 1teaspoon coconut extract
- 1teaspoon hazelnut extract
- 3⁄4cup English toffee bits
Glaze
- 3cups powdered sugar
- 1⁄4cup apple cider
- 3tablespoons butter
- 1⁄2teaspoon rum extract
- 1⁄4cup English toffee bits
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DIRECTIONS
- Preheat oven to 350°F.
- Butter and flour a 12-cup Bundt pan.
- In a mixing bowl combine eggs, oil, pumpkin, extracts and pie spice and cider. Mix well.
- Add the cake mixes and beat on low speed until well blended.
- Stir in the heath bits.
- Pour into the prepared pan.
- Bake 55-65 minutes until tester comes out clean.
- Cool for 10 minutes on rack.
- Invert to cool. It can still be warm to glaze. Place the cake, on the rack over a cookie sheet.
- Glaze: In a small sauce pan brown the butter over med. heat.
- Add the remaining ingredients and stir until sugar is melted and all is combined well.
- Drizzle slowly over the cake. This sets up very fast.
- Scrape the extra glaze that runs off back into the saucepan.
- Reheat and drizzle a second time.
- Sprinkle right away with more (1/4 cup) Heath bits.
- Note: You can substitute the Caramel Cake mix with Spice cake mix.
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