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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This cake is a little out of the ordinary because one of the ingredients used is tarragon. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (3 1/2 ounce) package instant coconut cream pudding mix |
1 teaspoon dried tarragon |
1 cup carbonated lemon-lime beverage |
1/3 cup lemon juice |
4 eggs |
2/3 cup vegetable oil |
Directions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl, stir together cake mix and pudding mix.
4. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture.
5. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil.
6. Beat on low speed until blended.
7. Scrape bowl, and beat 4 minutes on medium speed.
8. Pour batter into prepared pan.
9. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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