Butterscotch Corn Cake

Half cornbread, half cake - kind of like a pound cake with shades of cornbread, flavored with sweet butterscotch schnapps.


1 yellow cake mix (without pudding in the mix)
1 package (3.4 ounces) vanilla instant pudding
1 can (8 ½ ounces) creamed corn
¼ cup milk
¼ cup butterscotch schnapps
1 teaspoon vanilla extract
4 eggs

      The Recipe

Preheat oven to 350 degrees. Butter a tube (angel food cake) pan.
In a large bowl, put cake mix, pudding mix, creamed corn, milk, schnapps and vanilla. Mix with electric mixer. Add eggs, one at a time and mix well.
Pour batter into prepared tube pan and bake 50 minutes, or until nicely browned on top. Allow to cool and remove from pan.
The beauty of this cake is that it’s great for breakfast with a cup of coffee, it’s good at lunch with a salad, you can have it with dinner (especially if it’s a spicy one), and you can serve it for dessert with a scoop of your favorite ice cream. And it doesn’t need frosting or butter – it’s perfect all by itself. It also freezes well.



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