Wednesday, February 9, 2011

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.

Adapted from The Pioneer Woman

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

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. ...


Shelley in SC said...

So good to see you back posting again!! This does look positively scrumptious!

Tara said...

Good golly! That sounds delicious. Where do you find Kahula and what is that? I have used Kahlua before but never the other. Can't wait to be able to get to the store and make this yummy cake.

jill said...

This I gotta try! Glad you posted, Brin - I check in daily and was wondering how you were doing. I admit I was getting a little worried! How much snow/ice have you been getting?

I'm off to the store for the Kahlua!

linda t said...

Oh my gosh, I loved REE'S recipe with rum... I can't imagine how amazing with Kahula!!
How about the Rum recipe for Christmas... and your Kahula version for Valentine's Day!
Thanks Brin. You're a doll.

Terri Steffes said...

Whoda thunk it? I am going to give this a try!

Sharon said...

Wow I want go bake now but it's time for bed...
Don't want to go to bed on a full stomach now do I??
I received a wonderful kitchen aid recently so I am loving the baking but as much as I say I am not going to eat my baking..
Every time the will power fails..
My daughter in law Kathryn makes the most amazing cinnamon scrolls that are definitely BEE
But I'm going to definitely give this one a whirl..
I also have a biscuist recipe that has been getting a beating lately that has a pudding mix in them as well.
Thanks for sharing one of your BEE's

Unknown said...

Happy to see you post, sure have missed you! This is a must try, and even better with homemade kahlua, oh my!!

Vee said...

Now that's a much more clever annotation than my "two thumbs up" or "he likes it; I hate it."

I'm snagging it, Brin. You've never steered me wrong before!

Christine said...

Oh my that sounds and looks good! I have some Kahlua left from making "John the Electrician's Kahlua Cake/Bread" at Christmas (which is to die for). I'll have to try this! Thank you so much!!

Sue said...

I made your BEE cake this week when my friend came for a visit. It was a hit and it disappeared. I never did get to find out if it got better with age. Thanks for sharing!