Monkey Pound Cake
A rich and smooth sweet treat that goes great with tea! 60-90 min.1 h 30 m 2
- 1 box yellow cake mix
- 4 large eggs
- 2 tsp. Golden Monkey tea leaves
- 1 c. hot water
- 1/3 c. oil
- 1 box vanilla pudding mix
- 1/2 c. prepared frosting
Brew tea in hot water. Steep 5 min. Strain.
Preheat oven to 350°F. Grease and flour a Bundt pan.
Combine cake mix, pudding mix, eggs, brewed tea, and oil in large bowl. Mix 2 min.
Pour batter into pan. Bake at 350°F for 50-60 min. or until toothpick inserted in center comes out clean.
Cool in pan for 30 min.Invert onto serving plate. Cool completely.
Heat frosting in small saucepan over medium-low heat, stirring constantly until thin. Drizzle over cake.