Butter-Rich Bundt Coffee Cake (1973)

• 
  3 tbspns sugar
• 2 tspns cinnamon
• 1 package (2-layer size) yellow cake mix
• 1 package (3 3/4 oz) instant vanilla pudding
• 2/3 cup cooking oil
• 1 cup water
• 4 eggs
• 1 tspn imitation butter flavoring
• 1 tspn vanilla
• Vanilla-butter glaze (see below)

Preheat oven to 350 degrees. Grease and lightly flour Bundt pan. Combine sugar and cinnamon, and set aside.

In a large bowl, combine cake mix, pudding, oil, water, eggs, flavoring, and vanilla, and beat for 5 minutes at medium speed of mixer. Pour one-third of batter into Bundt pan, then cover with one-half of cinnamon-sugar mixture. Pour additional one-third of batter into pan and cover with remaining cinnamon-sugar.  

Add remaining batter and bake 40 to 45 minutes or until cake tests done. Cool in pan for 15 minutes, then turn out to cool on rack. 

Vanilla-butter Glaze

• 1 cups sifted confectioners' sugar
• 1 tbspn milk 
• 1/4 tspn vanilla extract
• 1 tbspn light corn syrup
• 1/2 tspn imitation butter extract

In a small bowl, combine all ingredients and beat until smooth. Use large spoon or rubber spatula to put glaze on top of cooled cake. The glaze will run down the sides slowly and beautifully. (If glaze is not thick enough, add confectioners' sugar.) 

More "Lost" Bundt Cake Recipes

Buttermilk Spice Bundt Cake (1973)

Chunky Apple Bundt Coffee Cake (1973)

(Origin - "Bundt Cakes" by Karen Plageman and Susan Herbert. An Owlswood Productions cookbook. 1973.)