Tony Claxton's Recipes
Cajun Bundt Cake		    

A good addition to this recipe is to melt 1 or 2 ounces of white chocolate with a teaspoon or so of vegetable shortening and drizzle that over the finished cake. Also, if there isn't enough chocolate in the recipe already, you could sprinkle some chocolate chips over the top of the cake after glazing, either before of after the white chocolate drizzle.

                                   

Ingredients
Cake
1 pk - Devils Food Cake Mix
1 pk - Instant Chocolate Pudding (4 serv)
4 - Eggs
1/2 C - Oil
1 t - Cinnamon
3 T - Rum or (brandy extract equivalent)
1 C - Water
1 C - Chocolate Chips 		   
Glaze
2 T - Cocoa
5 t - Water
1 T - Margarine
1 T - Corn Syrup
1 C - Powdered Sugar


Instructions
  • For Cake:
    • Preheat oven to 350°F
    • Grease and flour 10" tube pan
    • Combine all ingredients until thoroughly moistened
    • Pour into prepared tube pan
    • Bake for 45 to 50 minutes
    • Allow to cool in pan. Don't remove from pan until ready to glaze.
  • For Glaze:
    • Combine first four ingredients for glaze in a small saucepan
    • Cook until margarine is melted
    • Add sugar, stirring until glaze is smooth
    • Allow glaze to cool until it is of the right consistency
    • Remove cake from pan onto a serving platter
    • Pour glaze evenly over cake


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