Fuzzy Navel Cake

Fuzzy Navel Cake

CAKE
1 (18.25 ounce) box yellow cake mix, without pudding added
1/2 cup vegetable oil
2 (3 1/2 ounce) pkgs. Instant Vanilla Pudding Mix
4 large eggs
3/4 cup Peach Schnapps
1/2 cup Orange Juice
1/2 tsp Orange Extract

GLAZE
4 tablespoons Peach Schnapps
2 tablespoons orange juice
1 cup Powdered Sugar

Preheat oven to 350 degrees F.  Grease a 9 1/2" Bundt pan.  In a large mixing
bowl, combine cake mix, oil, pudding, eggs, schnapps, orange juice and orange
extract.  Beat for 2 minutes with electric mixer.  Pour batter into Bundt pan
and bake 50 minutes or until cake springs back when lightly touched.  Remove
from oven and prepare topping while cake is hot.  Mix topping ingredients well.
Using a small skewer,  poke holes into the cake and pour topping over the hot
cake.  Allow to cool at least 2 1/2 hours.  Invert cake onto serving plate and
serve.

Notes:  I also substitute nonfat yogurt or nonfat mayonnaise for the oil
in this recipe and replace the eggs with Egg Beaters.   I have done a
number of variations on this theme.  The Duncan Hines cake mixes are
great for this.  You can also use any basic yellow cake recipe and
experiment.   If you prefer to exclude the alcohol, just substitute a juice
or liquid that corresponds.

Substitutions/Variations:

Lime cake mix with limeade and tropical schnapps.
Pineapple cake mix with rum, pineapple juice, and coconut.
Orange cake mix with Triple Sec, or any of the other orange liquors, and
orange juice.
Strawberry cake mix with tequila or rum, and strawberry margarita mix
French Vanilla cake mix with Amaretto and lemonade
Lemon cake mix with Bacardi Limon and lemonade

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Source:

rec.food.cooking, rec.food.recipes