Recipe: Coconut Pecan Bourbon Cake with Bourbon Glaze (using cake mix)

COCONUT PECAN BOURBON CAKE
"No one will ever guess that this starts with a cake mix!"



FOR THE CAKE:
1 (18.25 ounce) package yellow cake mix
1/2 cup Argo Corn Starch
1/4 cup sugar
1/4 cup brown sugar
4 eggs
3/4 cup water
2/3 cup Mazola Corn Oil
1/4 cup bourbon
1 teaspoon Spice Islands Pure Vanilla Extract
3/4 cup toasted flaked coconut, divided use
3/4 cup toasted chopped pecans, divided use

FOR THE BOURBON GLAZE:
1/4 cup butter
1/4 cup brown sugar
1/2 cup Karo Light Corn Syrup
2 tablespoons bourbon OR orange juice
2 tablespoons orange juice
1/2 teaspoon Spice Islands Pure Vanilla Extract (optional)
Reserved toasted coconut and pecans (for garnish)

Preheat oven to 350 degrees F.* Grease and flour a 12-cup fluted tube pan or 10x4-inch tube pan.

Combine cake mix, corn starch, sugar and 1/4 cup brown sugar in a large mixing bowl. Add eggs, 3/4 cup water, oil, 1/4 cup bourbon and vanilla; beat at low speed of electric mixer until smooth. Increase speed to medium; beat 2 to 3 minutes.

Stir in 1/2 cup each coconut and pecans. (Reserve remaining coconut and pecans for glaze.) Pour into prepared pan.

Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 20 minutes. Remove; place on wire rack.

WHILE CAKE IS STILL WARM, PREPARE GLAZE:
Melt butter in a small saucepan over medium heat. Stir in 1/4 cup brown sugar and corn syrup. Cook over medium heat, stirring frequently until sugar dissolves and mixture boils. Remove from heat; stir in 2 tablespoons bourbon, orange juice and vanilla, if desired.

Pierce warm cake thoroughly with a fork. Brush with glaze. Let stand 30 minutes. Repeat piercing and brushing with glaze. Stir reserved coconut and pecans into remaining glaze; spoon over top of cake.

*TIP: If using dark nonstick pan, bake at 325 degrees F.

Makes 1 Bundt or tube cake, 12 to 16 servings
Source: Karo, ACH Food Companies, Inc.