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Crack Cake starts with a box mix, but white wine makes it extra special! The most delicious cake. You know we love our jazzed up box cake mix recipe. We stuff them with cream cheese, sprinkle them with cinnamon and sugar and now we’re soaking them with white wine!
This Crack Cake recipe is easy and delicious. A yellow cake mix is doctored up, baked to golden brown perfection, and topped with a luscious wine glaze. Preheat oven to 350F/180C and grease a 10-cup Bundt Pan, set aside.
For the crack pie filling (makes enough for 2 pies): 1 300 g 1 ½ cups granulated sugar 2 180 g ¾ cup tightly packed light brown sugar 3 20 g ¼ cup milk powder 4 24 g ¼ cup corn powder 5 6 g 1 ½ tsp kosher salt 6 225 g 16 Tbsp butter, melted 7 160 g ¾ cup heavy cream 8 2 g ½ tsp vanilla extract 9 8 egg yolks More …
Wrap each slice in plastic wrap and place it in an air-tight container. Frozen crack cake keeps well for up to 2 months. To defrost, transfer the cake (with the plastic wrap still on) into the fridge and thaw overnight. How Do I Get a Bundt Cake Out of the Pan?
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