The BEE (Best Ever Eaten) Cake

I have this little code I sometimes jot on recipe cards. It's BEE. As in, Best Ever Eaten. There are so many recipes out there, you know? I gotta have some way of remembering oh yeah, this is the best ever and I should make it again. Therefore, the BEE.

And what got the BEE this weekend? My own revised version of Ree's Christmas Rum Cake. Only I used Kahlua. And it ain't Christmas. It's BEE.

Sorry for the half cake shots. By the time I got around to grabbing my camera, half the cake was gone. And I may have eaten another piece while taking pictures. It's BEE, I tell you.

BEE CAKE

Adapted from The Pioneer Woman

Cake:

1 yellow cake mix

1 box (3.5 oz.) instant vanilla pudding mix

4 eggs

1/2 c. water

1/2 c. vegetable oil

1/2 c. Kahlua

1 c. chopped pecans

4 T. brown sugar

Glaze:

1 1/2 sticks salted butter

1/4 c. water

1 1/2 c. sugar

3/4 c. Kahlua

Preheat oven to 325 F. Grease and flour a bundt cake pan. Spread pecans evenly over bottom of pan and sprinkle brown sugar over pecans. Set aside. In medium bowl, mix together cake ingredients. Pour and level over pecans and brown sugar. Bake for about 50 minutes or until skewer just comes out clean. Don't overbake.

Just before cake is out of the oven, melt butter for glaze. Add water and sugar and boil for about 5 minutes, stirring constantly. Remove from heat and stir in Kahlua.

With the cake still in its pan, drizzle about 1/3 of glaze over the top (bottom). Sit for about 5 minutes, then turn onto cake plate. Poke the cake a zillion times with a fork or skewer, and slowly drizzle remaining glaze over the cake. It will drip down the sides of the cake, puddle at the bottom, and seem like entirely too much glaze. Just keep at it. Trust me.

Store covered up to a week or until devoured. The cake tastes better the longer it sits.

Oh boy, does it. BEE.

Gosh. Now I gotta go cut another piece. ...