Here is a recipe for a Grand Marnier Cake from The Hot Blonde in the Kitchen. Yellow cake with a kick is pretty much the ideal desert for any quality tailgate. I assume you can figure out what to do with the leftover Grand Marnier.
For the cake:
1 box butter yellow cake mix
1 box instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
1/2 cup Grand Marnier
For the syrup:
1 stick of unsalted butter
1 cup sugar
1/4 cup water
1/2 cup Grand Marnier
Heat oven to 325.
Butter and flour a non-stick bundt pan. (You can always use that sick spray called Pam, but I prefer B and F–just make sure you use enough so the cake doesn’t stick)
In a large mixing bowl, combine cake mix, pudding mix, eggs, water, oil, and Grand Marnier. Beat on medium speed for 3 minutes. Pour into the prepared bundt pan.
Bake the cake on the lower rack (bottom third of the oven) until a tester comes out clean, approximately 45-60 minutes. (See HB Tip)
In a medium saucepan on medium high heat, bring a stick of butter, water, and sugar to a boil. Once at a boil–stir constantly with a rubber spatula or whisk and continue to cook for 5 minutes—NO LONGER than that! (PS the syrup is dangerously hot!) Make sure you watch the mixture the entire time (one, for safety, and two, for best results). Being extra careful (the mixture will bubble wildly) add the Grand Marnier, bring to a boil again, and cook for only 1 minute more, stirring constantly. Remove from heat.
Remove the cake from the oven and with a fork, poke holes all over the top of the cake. Pour the warm syrup over the top. Let cool to room temperature. Invert cake onto a serving plate and serve. (PS–this cake is best made 1-2 days ahead of time).
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