THE INGREDIENTS LIST:
FOR THE CAKE:
A yellow cake mix Cup.Of.
1 box.Of instant vanilla pudding mix.
4 large eggs.
1 Cup.Of sour cream.
1/2 Cup.Of unsalted butter, melted.
1/2 Cup.Of vegetable oil.
1/2 Cup.Of water.
2 teaspoons pure vanilla extract.
FOR THE GLAZE:
1 Cup.Of powdered sugar.
1/4 Cup.Of unsalted butter, melted.
2 Tbsp.Of milk
1 Tsp.Of pure vanilla extract.
Prepare a temperature in your oven of 325 degrees Fahrenheit (163 degrees Celsius). Prepare a Bundt pan measuring 10 inches in diameter with butter and flour, then put it aside.
Mix the yellow cake mix and the instant vanilla pudding mix in a large bowl until well combined. Stir to mix.
Put the liquid ingredients (eggs, sour cream, melted butter, vegetable oil, and water), as well as the vanilla essence, into the bowl where you have the dry ingredients. Be sure to give it a good stir until all of the components are perfectly incorporated and the batter is completely smooth.
After the Bundt pan has been prepped, pour the batter into it and make sure it is spread evenly.
Bake the cake for about 45 to 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean after you have placed the pan in the oven after it has been warmed.
Take the cake out of the oven and allow it to cool for approximately ten minutes while it is still in the pan. The cake may then be removed from the pan by inverting it onto a wire rack. On the wire rack, give the cake time to come down to room temperature.
In a small combining basin, thoroughly combine the powdered sugar, melted butter, milk, and vanilla extract using a whisk.
After the cake has had a chance to cool, it should be transferred to a serving plate or a cake stand. Apply the glaze to the top of the cake in a thin stream and allow it to run down the edges of the cake.
Before serving, let the glaze sit for a few minutes so that it can set. Cut the Best Crack Cake into bite-sized pieces and enjoy it at room temperature, enjoying each exquisite taste.