Every week we’ll post a recipe that we both made. This week’s recipe was Amanda’s Pearl-Clutching Cake. Printable recipe can be found at the bottom of this post.
This week’s recipe was submitted by reader Nanc in Ashland, who said:
This particular recipe came out of my Mom’s box o’ recipes. She still has the grease laden typed original. We no longer have that typewriter but I suppose it doesn’t matter. If you need it for legal protection, I can get a picture of that sucker and send it off, but I’ve made it so many times over the years I have it memorized.
I suspect the original recipe came out of a one of those happy-homemaker type magazines from the late 50s or early 60s (that’s the mid-20th century for those of you too young to remember) and if you search “sherry wine cake” on ye olde World Wide Web you’ll get a ton of hits with slight variations and attributed to a variety of sources.
Since this is the 21st century and we can do such things, I thought I’d rename the recipe in honor of everyone’s favorite DCEP commenter as it has three things guaranteed to make the title a reality: 1. Packaged cake mix, 2. Instant pudding mix, 3. Booze.
I can’t wait to see your take on Amanda’s Pearl-Clutching Cake, appropriate for family dinners, church potlucks, office birthday parties (I make this for my boss’s birthday every year) and children’s slumber parties (the booze bakes out but it’s the chaperones who eat it all)
With a name like that, how could we NOT make this recipe, I ask you!
So first of all, Nancy suggests a tube pan rather than a Bundt pan when making this cake. When I realized I didn’t have a tube pan, I up and ordered one off of Amazon – this one – because a tube pan seems like something I might want to have on hand for the future. Also, it was an impulse purchase. DAMN you, Amazon, for making it SO EASY to impulse buy!
Then, as I was gathering everything to make the cake, I realized that it calls for “cream sherry” rather than the cooking sherry I had on hand. That’s what I get for skimming, LIKE I ALWAYS DO. So off to the grocery store I went, and went up and down and up and down and UP and DOWN the baking aisle, assuming that that’s where the cream sherry would be. BUT NAY. Finally I rubbed two brain cells together and thought to check in the wine aisle, and there it was.
So THEN I was gathering my supplies to make the cake, and I realized that (1) the cake mix had pudding already in the mix, and (2) the instant vanilla pudding mix I had was the big box, not the small. I ordered Fred to run over to the dollar store (so close that I can see it from the front porch) to buy a cake mix that did NOT have pudding in it.
He came back with a box of these:
I don’t really get the Moon Pie love, I assume because I didn’t grow up eating them. On the other hand, Fred doesn’t get the whoopie pie love (I often mock him for that), so I guess we’re even.
So the dollar store didn’t have cake mix without pudding in it. I debated running into town to buy a box of the correct stuff, but I was getting so annoyed that I decided to just use the cake mix I had, and hopefully it would work out.
Yellow cake mix, vegetable oil, cream sherry, nutmeg, eggs.
It’s pretty simple, to Amanda’s dismay. Mix together the cake mix, pudding, and nutmeg. Then mix in the eggs and oil.
Don’t forget the sherry!
Okay, it’s maybe obvious that all I did was throw everything into the bowl at once, and mix it all together. I’m a rebel like that (could someone get Amanda to the fainting couch, please?)
While that was mixing, I prepared the tube pan by greasing it up with Crisco, since that’s how Nancy prefers it.
Everyone knows the trick of using a sandwich baggie to protect your delicate fingers from the greasiness of Crisco, yes? I’m sure you do, I just thought I’d toss it out there for anyone who didn’t. You grease the pan and then toss the sandwich bag in the trash, because you hate the planet and want to smother it in plastic, you asshole.
Pour the batter into the greased pan, and put it in the oven.
Then after you’ve washed the dishes, take a kitten break.
“If you are very very nice, Scorch will let you play with the straw, lady.”
“This is all going very well,” I said to myself as I played with kittens. “I hope this cake is good!”
10 minutes into the baking, THE GODDAMN POWER WENT OUT. I swore, I stomped, I swore some more, but none of that made the power come back on. And although USUALLY when our power goes off it comes almost immediately back on – in April of 2011, when most of the area was without power for days and days due to tornadoes ripping through the area, we were without power for only 5 hours – this time, it stayed off.
For an hour.
I didn’t even look at that goddamn cake until the power had been back on for about 10 minutes. Then I remembered it, and I opened the oven door, expecting to see a half-baked cake sitting there glaring up at me.
You know what?
It was, like, PERFECTLY done. I poked a toothpick into it, and the toothpick came out clean. I sliced it, and it was perfectly baked. Seriously, y’all, what the fuck? That’s not how baking works!… is it?
The verdict? It was pretty good! I could taste the sherry flavor, which was tastier than I expected. Fred, who had told me up front that he wasn’t going to touch the cake because ewwwwww, it has alllllcohol in it, and heeeeeeee doesn’t like alcohol based caaaaaakes, ewwwwww (imagine me saying all that in a whiny-baby voice as I mocked him), even Fred tried it and admitted that it had a good flavor.
Will I make it again? Probably – I’ve gotta use up that sherry somehow!
Thanks for the submission, Nancy!
PS: Nanc in Ashland said that you can vary the taste of the cake by using dry or sweet sherry, or you could also use white cake mix and Irish Cream, chocolate cake mix and creme de cocoa or Kahlua, or any other combination of cake mix flavors and booze.
Have a recipe you want us to make? Check out this page (there’s also a link to that page up there under the banner) and follow the instructions to submit a recipe!
Shout-out to Robyn for finally fixing this damn website. Good help is so hard to find. Sigh.
Please note the blue arrow on this box. It’s pointing out the one thing that should not be in the cake mix you use for this recipe. NO PUDDING IN THE CAKE MIX, you dum-dum! Truth is, I skimmed the recipe when I read it and figured any ol’ yellow cake mix would do. Regarding submitted recipes: I’m the type of girl that needs ALL CAPS to SPELL OUT the IMPORTANT PARTS (Translation: I am the dumbest dummy in all of Dumbville). YELL AT ME, DAMMIT. But only on the important parts. Otherwise I’ll be pissy because I hate being yelled at.
I figured that I would just have to bake it a little longer to ward off all that extra “moistness” in this super moist cake. Here is where I go off-topic to tell you that my friend, Shelley (aka: Shelleyness™), once used the word moist to describe a male blogger. I have never, ever been able to hear or see the word moist without thinking about both of them since then. No need to ask who it is because if you actually think about all of the male bloggers you know, the one in which the word moist could apply is the one that I am talking about. Hee!
Thanks for the memories, Shelley Anne.
Y’all know that we don’t drink much around here so it’s no surprise that I have never used Cream Sherry. But I rolled up in the liquor store and bought myself the cheapest bottle ($5.99) they had. Like a boss.
There really isn’t much to show regarding this recipe. Here I am mixing the Sherry into the cake mix concoction. The highlight, if one were sadistic, would have been my holding the mixer with my left hand while taking pictures with my right. Ohh, Danger Kitchen! Okay, I did try to remove those beaters with my fingers while it was still plugged in but in my defense…I couldn’t figure out the eject button! Rick just gave me That Look that says he thinks I’m stupid, but he’s smart enough not to say it out loud.
Felina did not appreciate my pointing out that her princess ass never touches the floor thanks to Sadie. I may have also said that her ass was fat. Sometimes the truth hurts. They’re both getting pretty bored with this recipe because there was absolutely no chaos in the kitchen.
Rumor has it that Amanda thinks we’re the MySpace of food blogs. As if.
True Confession: I had to google what a tube-pan was. I had no idea. To me, this is an angel-food pan. The other one we have is a bundt cake pan. DCEP teaches me new things and Amanda has the nerve to snark? What an ignoramus. Her. Not me. Why? Because I can learn new things. If you think you already know everything, you can’t learn anything new. Who’s the dum-dum now, Amanda?
Also note: I greased AND floured the shit out of that pan because I had no idea what was going to happen with this cake.
Presenting: Shirley’s entirely new tube-top combo. Green with purple…wait for it…scrubs! No, Shirley is not a nurse and has never worked in any part of the medical field. I had a haaaaaaard childhood. I like to think that she wore this as a homage to DCEP, but I know better. She just has fabulous taste and knows that green and purple is a wonderful color combination. That Shirley. She is a fashion plate.
This is what it looked like after 42 minutes in my oven. I ended up using a bamboo skewer as my toothpick tester because it was long enough to hit the center of the cake. The top is shiny, but it’s not moisture. I’m guessing all the extra eggs might have something to do with it, but what the hell do I know of eggs and shine?
Close up of the not-wet top. AKA: Artistic food photography by one of The Best. Take note, Amanda. It’s not everybody that can take such great photos of food.
The cake was dumped out onto a plate because I was unprepared and did not have a cake platter ready. Probably because I don’t own a damn cake platter. Do you notice that flour on top of the cake. I ALWAYS get that because I ALWAYS use way too much of everything when I do the pans. I think I was in 7th grade when I had a cake get stuck inside the damn pan. Obviously I have never recovered from that particular horror.
Here’s the thing about this cake – I have never tasted anything like it in my life and that’s no exaggeration. The texture of this cake is FABULOUS. It will most definitely hold any type of icing/frosting (although you really don’t need it). And according to the recipe you can make it with almost any different alcohol combinations that you can imagine.
The people in this house have repeatedly tried this cake several times and no one has made a solid decision on it yet. We’re not saying that it tastes bad, it’s just so different from any cake we’ve ever had that none of us know how to process the flavor in our brains! It may very well be because we’re not use to the Sherry. It sounds nuts, huh? But it is what it is…a cake that has a unique flavor with an incredible texture. I’m going to go ahead and suggest that you make it because even if you don’t like it, you’re only out of a few inexpensive ingredients.
- 1 box yellow cake mix (without pudding)
- 1 small box instant vanilla pudding
- ¾ c. vegetable oil
- ¾ c. cream sherry
- 1 tsp nutmeg
- 4 eggs
- Preheat oven to 350ºF. Prepare a tube pan (preferred) or Bundt pan by greasing, spraying, or oiling and flouring.
- In a large mixing bowl, mix cake mix, pudding, and nutmeg. Add eggs, oil and sherry. Beat at high speed for 4 minutes.
- Pour into greased pan (duh).
- Bake 40 - 45 minutes; cake is done when toothpick comes out clean. Turn out at once.
- Notes: You can vary the taste by using dry or sweet sherry. You could use white cake mix and Irish Cream, chocolate cake mix and Creme de Cocoa or Kahlua, or any other combination of cake mix flavors and booze.
- If you live at a high altitude, you need to add 2 T of liquid (water, milk, sherry) to the batter.
- Nancy says that the tube pan works best; the Bundt pan may make a drier cake.
- Nancy suggests greasing the pan with Crisco, but you use what you feel is right. We'll only judge you a little.
Dinosaurs Can’t Bait Amanda? Bwahahahahahaha. Gotta go clean up the laptop now.
I like the idea of choc cake and Kahlua.
I am confused. Did neither of you use the pudding mix because it was already in the cake mix?
I did not use the pudding mix, because I figured that using it would be too much… or something. This was my train of thought: “I shouldn’t add pudding to the cake mix because it’s got pudding in it already!”
I’m not sure if Nance used the pudding or not. I think that she did… but I’m not positive. Nance? Solve the mystery?
I used the pudding mix and still only baked it for 40 minutes at 350.
And also, I don’t know why you would be confused when we are so obviously brilliant wordsmiths! 😉
West Cakelandia? I dunno, I always prefer the recipes from East Cakelandia, myself… but anything that mixes sugar and alkyhol can’t be bad! 🙂
Oh, you East Cakelandian snobs! 😛
OMG – I laughed my ass off at the power thing – I would have freaked out. Too funny that it worked….science and all that stuff I guess. 🙂 What about chocolate cake and orange liquor…..mmmmmm
That sounds like it would be similar in taste to a Terry’s orange. In other words, YUM!
Who the hell is Terry and why are we talking about his oranges again? Is this a euphemism for something vulgar, ROBYN?
Oh, PLEASE. Like you’ve never had one of Terry’s balls in your mouth.
I refuse to look at that link and give Fred any money because it will cut into my 10-year Bazillionaire plan. I already googled Terry’s balls and I can gladly say that his balls have never been in my mouth. But it looks as though he gets around. Just saying!
I almost choked to death laughing on Terry’s balls. Good one!
Debbie said she was choking on Terry’s balls (see below). I didn’t know they were that big!
Hey if they can fry an egg on a sidewalk or on a car dashboard you can cook a cake in an oven that is hot and off.. it just takes longer – which worked out nicely cause you totally forgot about it 🙂
I don’t care what you say, Connie, I think her cake looks rather ugly! Yeah, I said it. What’s up with that weird ridge? Only 3 stars for your cake’s appearance, Robyn!
Shaddup, you. I don’t think mine rose as much as they’re supposed to, either, due to the loss of power and spending all that time in a warm oven.
I’m still amazed that it actually came out halfway decent.
I’m amazed that you actually ate it. I would have been afraid of food poisoning or some shit.
I can vouch for that cake being from the early 1970’s. There were a bunch of variations–rum, Harvey Wallbanger, kahlua, etc.
Yeah, I’m old as, well, actually Shirley ;-).
Shirley’s gonna kick your ass for talking about her like that! Hee!
5 stars for making me laugh at the expense of my mother!
Am I the only one who wishes Amanda would come out and play? Just once in a while?
You are definitely not the only one. 🙂
How do you know she hasn’t been out and playing? You never know. Personally, I don’t think she has the balls after the throw-down from the DCEP crew. And by balls I mean balls. Not a euphemism for oranges. Ahem.
How do you know that I’m not Amanda?
(Kind of hoping we set off a chain like Spartacus here)
Because we can see all kinds of interesting information behind the scenes… 😀
(Okay, not ALL KINDS OF information – mostly what area of the country you’re in!)
I’m Amanda, and so’s my wife!
I should totally make this- I actually have sherry for making soup and sauces. I think I even have cake mix and pudding.
All you need are eggs and vegetable oil and you’re good to go!
Hey, you made my cake! With bonus kitties, doggies and Shirley in a tube top! Nice! I forgot to mention that it does make a heavy cake, texture-wise, and some people are all about light fluffy cake. Still, every time I’ve taken this to a potluck or made it for a birthday the plate comes back empty.
And for those of you who are gluten free, I’ve made this using gluten free cake mix and it turns out fine. It has a different texture and I believe it baked a few minutes faster but otherwise it’s pretty much the same.
You could almost have a theme here with Shirley in the tube top and the tube pan, which I now know is an angel food cake pan!
Is it self-centered and vain of me to hope Amanda comments?
Man, I gotta think things through before I comment so I don’t have to reply to my own comment! This is a recipe where cheap seems to work just fine. Cheap booze, cheap cake mix, cheap pudding mix, doesn’t matter. Somehow when it combines it tastes great!
Nanc in Ashland: Why is a tube pan preferred over a Bundt pan?
Dammit, I had no idea who Nancy was! That is too freaking funny because I was like, “Who the hell is Nancy?” I knew for a fact that there was no Nancy’s on the DCEP crew (and oh yes, I keep track of the lot of you) and it was blowing my mind that a Nancy sent in a recipe. I figured it was one of Robyn’s crazy cat ladies named Nancy. Go figure!
And also: I have no idea if it’s a “real” angel food cake pan or not. That’s just what WE call it at home. The normal people may have a different pan entirely that they use. 😉
I’m going to go change the name in the post to Nanc in Ashland – I recognized the name in the email, but didn’t connect it to the commenter name. This shit gets complicated!
In my defense, I did sign the email Nanc in Ashland! [skimmer!]
Oh, I totally skimmed. I was looking up (at the line where the email came from) rather than at the signature. 🙂
I am confused as to why you need a tube pan instead of a bundt pan. Doesn’t a bundt pan also have a tube in the middle but with bonus fancier cake-holding part. Is it because the tube pan is higher? (I do not bake. Does it show?)
Our original recipe called for a tube pan and that’s how we always made it. I have made it in a bundt pat, but it seems like it comes out a little dry.
My theory is that there’s a little more surface area with a Bundt pan, thus it tends to dry out more? (I don’t know if I’m right or not, but it sounds good!)
Listen to you, Miz Science.
Okay, confession: at first, I had ZERO memory of the whole moist thing. As I practically blew a gasket trying to recall such an event, I got a little tickle in the waaaay far back recesses of my tiny little pinhead, but I still couldn’t think of WHO I had said such a very Shelley-like thing about. Then I snorted, said out loud, “Oh, stop mind-fucking it to death, for Pete’s sake! Who is a male old-school journaller who was always sweaty?” And then I immediatedly laughed like a loon because it all came back to me in breath-taking detail.
So thanks for the memory of the memory! Right back at you, Nancy Jo!
Like Nance, I also cannot hear or read the word “moist” without thinking of you AND that journaller!
Hey, I enjoy sharing the good things in life (and apparently the gross things). You’re welcome!
PS: SHELLEY SAID IT! I only repeated it. 😉
Yeah, you made sure I knew that it’s Shelley’s fault that that word was link forever in my mind with that journaller! Heh.
Dude, you’re totally giving it away by saying the word “journaller” – way to be all Old School about it. AHEM.
Shelley said it first!
How can you forget something so HORRIBLY DISGUSTING, Shelley Anne! It’s burned into my memory. And also, Rick cannot pass a Jesus picture without looking at me and mentioning your name. Isn’t it weird how some things just burn into the memory and stay there?
And I’m really, really scared about when I’m older and start talking the nonsense that I’ve learned from bloggers and the Internets. I just know I’ll be restrained or put in a padded room.
Hey, I can’t see a crock pot without thinking of you!
And every so often, I go “check up on” His Moistness and am I wrong, or is STILL completely goddamn snore-a-thon? Plus, he’s still all kinds of damp and greasy, and he just gives me the ews.
Robyn, you lose one point with Amanda since you eliminated an ingredient!
I know and I would like to know who in the hell she thinks she is. I bet she’ll take the recipe and put Inspired by: __________ and then claim it as her own. She’s what we like to call here in the north,
You know Amanda, if it doesn’t have 15 damned ingredients she thinks we are all slacking. And the more obscure the ingredients the more she gets a “warm feeling down there”. She’s probably never seen my old favorite show on the Food Network called 5 Ingredients or less. That’s my kind or cooking!
DOWN THERE? My mother reads this!!!! 🙂
This comment after a conversation about the word “moist”.
I apologize, Shirley. I am apparently drunk on cake.
I am trying to give the damn thing 5 stars but it will only let me light up 4 of them. Perhaps the stars object to the word “moist”. Or maybe Amanda is out to get me. I think it’s both.
I swear I actually snorted out loud when I read the title to this post. Well played.
I honestly do not believe that Amanda clutches anything but money in her grubby hands when she’s paying for her McDonald’s Happy Meal.
HEY NOW! Don’t go dissing McDonald’s Happy Meals! I need that little toy some days to keep myself from strangling someone.
I do agree that Amanda doesn’t clutch anything but money – the bitch.
I, for one, would like to move to West Cakelandia.
Or at least have a summer cottage there!
On the shore of Lake Chocolate Cake.
This just out: West Cakelandia has just invaded Crocklandia. Soldiers on both sides are wielding tube and bundt pans. The fact that tube wielders must wear tube tops is most definitely not proving an advantage on the battlefield. On the other hand, many a bundter has been undone while doubled up in laughter. Also, re “moist,” fans of Robyn and Nance should take a few hundred pleasurable hours to catch up on Terry Patchett’s Discworld series, not least because one of his characters is called Moist von Lipwig.
Kerry, were you nipping the sherry while making the cake? If not, is there a YouTube video with battle highlights?!
Nanc in Ashland, no sherry-nipping or cake-making took place on my end. How
could it? I was too busy watching the battle royale. As it turns out, Amanda was in charge of the light brigade, and we all know how that one played out.
Dude, I’m gonna need pictures for this one!
Discworld fan chiming in now: I believe Nanny Ogg’s version of this cake would use scumble instead of sherry. In fact, she would probably omit the cake from the recipe and just drink the scumble (a high-proof alcohol made from apples).
She also has plenty of recipes that Amanda would not approve of:
Robyn and Nance would enjoy Nanny Ogg’s cat, Greebo, too, don’t you think? Off-topically yours, Kerry
Who wouldn’t love a cat who can turn into a handsome one-eyed rogue??
You guys crack me up. 🙂
This is too funny!!
And while the Cakelandians were distracted by beating each other with pans in one hand while simultaneously holding up their tube tops with the other, Kelly sneaked (snuck?) in and ate ALL THE CAKE!
I can’t imagine why the tube-top-sporting soldierettes came to be known as the Fright Brigade. Thoughts?
I wouldn’t care if this cake tasted like a pile of poo, it’s worth it just because of the name.
I will make this, but not with sherry. Maybe peach schnapps. I love saying peach schnapps. Hi Sadie!!!
I am still thinking if I attempted anything with booze in it, I’d wind up with an empty bottle, cake batter all over the cats, and a unrecognizable burnt lump of attempted cake in my oven. Granted, it would probably be the most entertaining baking experience ever, but I doubt I could produce anything edible when drunk off my ass.
Love the recipe name, though. I really, really hope she stalks this site.
You say that like it is a bad thing, Michelle!
Might be bad for the cats. And the fire department. And my kitchen. But you’re right, it’d be fun for me.
I saw this link one day and was totally on board with alcohol baking, so this is another one to add to my list. Maybe if I have supervision 😉
Posting the link would be helpful:
Harvey’s Bristol Creme is/was a sherry, Annette. I remember the ads too.
I remember after growing up and finding that cognac and sherry are all wine related and thus nasty. I am meh on regular wines. My strong drinks aren’t winey kinds.
I like sherry in my seafood bisque-is that cooking sherry? Was Harvey’s Bristol Cream a type of sherry? I never had it but I remember a lot of booze commercials about it back in the day. I love the idea of customizing this with different types of liquor. The Chocolate with orange or raspberry liquor is very appealing. I wonder if the vanilla version would be good with hazelnut liquor? I like the peach schnapps idea too. I need to run this by my sister who is the family baker. I used to bake a bit. I feel old because I have known what a tube pan is forever and have owned one since 1981.
For once I have to say Felina Marie is a brat and needs to get her princess butt off of poor old Sadie.
I have a green and purple bathroom and love that color combination. We Libras like our color combinations. Yes I remember that Shirely is a Libra and so is Rick and Nance and Fred are Geminis and Robyn is a Capricorn. I’m a little weirdly obsessed with knowing because I like Astrology and feel like it helps me know what makes people tick. I wonder what sign Amanda the Pearl Clutcher is?
I would guess whichever is the sign of the crab.
Naw, my Mum is a Cancer and she’s nothing like Amanda. After all, she’s the one who introduced me to this recipe! Although now that I think of it, what does it say about Mum that she gave a 9 year old permission to bake an alcohol-based cake while working towards a Girl Scout cooking badge? I’ll have to call and ask her if I actually took the cake to the troop meeting . . .
I would bet amanda is a Virgo (she’s the eternal virgin, I’m sure)
I can see it in the newspaper.
Amandatarius – Feb 30 – 31 – Sign of the Troll
You are an ass.
I like that one, Oldcat!
Nicely done! But while the Sign of the Troll is perfect for the web, since the Discworld has been mentioned (and because I’m particularly fond of Detritis), would you consider making Amandatarius the sign of the Harpy instead?
Harpies were famous for hanging around and not juat making one appearance and vanishing…I’ll stay with troll. Or Drive By Troll to be exact.
not only have I had my tube pan since 1981 as well, but I remember inverting the pan over a glass coke bottle while the cake was cooling. Jeez, I’m ancient. And just how do you cool the pan now that those coke bottles are obsolete? Whoops – just gave myself away — never bake cakes anymore. But I am tempted to try this with the chocolate cake mix and kaluha – who doesn’t like chocolate and coffee??
You people crack me up – ALL of you!. Robyn, I had not heard of using a sandwich baggie for greasing pans, so thanks for that tip. Kerry, your tube
pan vs bundt pan battle is hysterical, and I laughed out loud at your mention of Moist van Lipwig since I had just finished re-reading Going Postal last night. But the reason for the comment is that I decided to check out the option of using chocolate cake mix and triple sec to see if it would taste like Terry’s orange balls. (FYI – Duncan Hines cake mix says it’s “moist as always” but doesn’t mention pudding). Full disclosure – I used a bundt pan, Duncan Hines Classic Dark Chocolate Fudge cake mix, Chocolate Jello Pudding, and DeKuypers Triple Sec and skipped the nutmeg. It was still warm when I tried it, but I have to say that the orange flavor, while noticable, wasn’t strong at all. I’m thinking that the chocolate is too strong of a flavor and you’d be better off sticking to a white or yellow cake mix with different liqueurs. I also didn’t notice anything unusual about the texture – mine came out like any regular cake. But I’d still like to try it again with the chocolate cake mix and my Dr. McGillicuddy’s Intense Cherry. I’d also like to try the original recipe, if only to try cream sherry. I have this image of being ever-so-civilized and having a small sherry before dinner…(which probably wouldn’t look so civilized when drunk from a juice glass wearing jeans, a t-shirt, and no shoes :))
Please report back if you try it again! I don’t know what Dr. McGillicuddy’s Intense Cherry is, but (1) I love the name and (2) It sounds like it’s pretty awesome! 🙂
Yes, please do! I agree with Robyn, anything intense cherry sounds delicious!
I’ve had a mint McGillicudy – strong flavor and strong alcohol’ed schnapps. I gather this cherry is more of the same, hopefully not tasting like cough medicine.
As requested (and having NOTHING to do with a love of chocolate cake and/or the alkyhaul), I tried it again with the Dr. McGillicuddy’s Intense Cherry (which, according to the VERY small print at the bottom of the label, is a Liqueur). It came out much better than the cake I made with triple sec. While not overwhelming, there’s a distinct cherry flavor (and not at all like cough syrup). Definitely worth making again, although I still plan to try the original recipe at some point.
I was thinking of going with a fudge cake mix, cherry pudding and Amaretto.
If you do, please report back!!!
OMG, with the almond – I smell a winner!
This is what I get for working over 40 hours this week… I missed the party 🙁
I am SO not a drinker, so I wouldn’t have a clue what alky-haul works with what flavor. I am, however, one of those lightweights who has an occasional frozen froo-froo drink in the freezer to be “cool”. This week’s flavor is Pina Colada. I shall drink it while dreaming of cake (or perhaps I’ll get off my butt and make one… chocolate will go well with Pina Colada… I think)
My family has been making this cake since at least the 1970s. I don’t remember where the recipe came from (the newspaper is the most likely place). We always called it “Booze Cake.” I’ve always used non-pudding cake mix and added the pudding. Have made many versions (lemon, orange, chocolate) and usually glazed it after it cooled. If you don’t like the taste of sherry, you can halve the sherry and use orange juice or lemon juice or just water in its place (as long as you use a total of 3/4 cup liquid). You can use rum instead of sherry (good with the chocolate version). I remember the first few times I made this I upended the pan (like you do for an angel food cake) and the cake fell out all over the counter … what a dope!
“Shelley (aka: Shelleyness™), once used the word moist to describe a male blogger.”
Eww, y’all are just wrong putting that in my head! I miss your writing still, Shelley.
I can’t believe that no one noticed two very important things:
1. Robyn is a copycat and had to go buy my metal measuring cups.
2. Robyn and I both picked the cheapest damn cream sherry on the market. No Harvey’s Bristol Cream shit for us!
Pay attention, puhleeeeeeez! LOL
Ok y’all, I made this with strawberry cake mix, vanilla pudding, and amaretto. Tangent alert! There is no strawberry pudding. If there can be fucking PISTACHIO pudding, why can’t there be strawberry? Ain’t nobody making nut-mother-fucking-pudding from scratch, anyway, so clearly wildly inappropriate flavors are acceptable. Whatever. Anyway, it was fucking awesome. Except that when I tested it with a toothpick, there were no crumbs, yet when I flipped over the tube pan, it slumped like a… baseball team who is doing poorly? Sorry, not a baseball fan. It was tastier than shit, though (really not hard, I know), and so I crumbled it up and mixed in a little bit of strawberry buttercream hiding in the back of my fridge awaiting just such an occasion, and rolled it into balls (teehee) and dipped them into chocolate almond bark. SWEET BABY JESUS those were amazing.
TL;DR : Strawberry and amaretto were kick ass. And if all else fails, make balls and dip them in chocolate (SNORT)!
Ha – I’m glad it worked out for you in the end! 🙂
Sounds like how you did it would definitely be Amanda Approved! 😀