Harvey  

Wallbanger Cake

Yield: 1 cake

Time: 1 hour, 15 minutes

A classic cocktail from the 70’. This cake may have some box mixes but it’s one of the best tasting cake I’ve ever made!

INGREDIENTS

Cake:

1              Yellow cake mix (4½ Cups), follow directions

1 Cup      Canola oil, (box ingredients)

4               Eggs (box ingredients)

¼ Cup      Galliano liqueur

¼ Cup      Vodka

4.6 oz       Instant vanilla pudding box

¾ Cup      Orange juice

 

Glaze:

1¾ Cup    Confectioner sugar, sifted

2T             Orange juice

1T             Galliano Liqueur

1 tsp         Vodka

1T             Orange zest

METHOD:

  1. Preheat oven to 350°, spray a Bundt with non-stick oil.

  2. Follow cake and pudding instructions as per box. Add vodka, OJ and Galliano just to blend. Pour batter into Bundt pan and bake on middle rack for 55 minutes or until wood pic pulls out cleanly.

  3. Place cake on cooling rack for 5 minutes, free-up any sides and center if not pulled away naturally then invert onto a cake cardboard, serving plate or pedestal while still warm and poke random holes using a wooden stick 1" apart.

  4. Glaze: whisk all ingredients in a small bowl until smooth. Drizzle glaze over cake evenly pushing into holes and slightly harden, then a little more over the 1st layer. Save remainder as sauce.

  5. Garnish with twisted orange slices around the platter and mint. Enjoy!

TIP:

  • Don’t skimp on the high quality ingredients in this recipe, they make all the difference!

  • The batter will appear very loose but that’s the love of this cake… Super moist

  • If you insist on leaving out the Liquors, sub them out with 1T of orange extract but… I wouldn’t, it’s such a minuscule amount, and it shouldn’t matter.

© 2019-2020 Chef Michael Barna | Wynnewood, PA 19096