Difference between revisions of "Guatemalan Corn Cake"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Guatemalan ([^cC])(.*)\]\]" to "Category:Guatemalan cuisine Category:$1$2 Recipes") |
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[[Category:Corn Recipes]] | [[Category:Corn Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
| − | [[Category:Guatemalan Desserts]] | + | [[Category:Guatemalan cuisine]] |
| + | [[Category:Desserts Recipes]] | ||
[[Category:Instant pudding Recipes]] | [[Category:Instant pudding Recipes]] | ||
[[Category:Yellow cake mix Recipes]] | [[Category:Yellow cake mix Recipes]] | ||
Revision as of 15:38, 8 May 2012
Description
Moist and delicious, with a fun ingredient. Similar to a pound cake.
Ingredients
- 1 yellow cake mix (don't follow ingredients on box)
- 1 package vanilla instant pudding mix
- 4 eggs
- ½ cup vegetable oil
- 1 (8½ ounce) can cream-style corn, mashed and strained, then add milk to corn to make one cup
- 1 teaspoon vanilla
Directions
- Mix all ingredients on medium speed for 2 minutes.
- Pour into greased and floured bundt or tube pan.
- Bake at 350°f for about 55 minutes, or until inserted toothpick comes out clean.
- Cool 15 minutes, then turn out of pan.
- Cool; dust with powdered sugar if desired.
