eggnog spice bundt cake

I wish I had a good stereotypical gay blogging friend. You know one who says, 'Oh no honey you cannot do that!' and when I start to argue, 'But...' He cuts me off and says 'No.' and takes the whisk out of my hands.

I need that kind of discipline in my life

You need people around you that have huge set of titanium cajones who can tell you with authority and under no circumstances... NO, just no. I can think of a few people who needed that. Britney and Lindsay come to mind. And Michael definitely did not have anyone who told him no. Come to think of it half the famous people in Hollywood do not have any friends or plastic surgeons who can tell them no either.

Case in point...

This recipe intrigued me from the start. I should have known better. Someone should have stopped me. All the while I was dumping ingredients into the bowl, I kept thinking this is all sorts of wrong. Did I stop? No. Was anyone around to tell me to stop? No. Would I have listened? Probably not.

It was like good ol' Beelzebub himself was sitting on my shoulder chanting, 'DO IT! DO IT! You know you want to.' and good lord did I ever want to. I couldn't stop dumping ingredients into the bowl. At one point I was looking over my shoulder afraid the Food Blogging Swat Team was going to storm my kitchen, take me down with a taser and yell...

[you were supposed to press play]

I was frothing at the mouth crazy with lust, power and a little dash of secret shame. I was like a mad scientist cackling wildly, 'It's alive. It's alive I tell you. Look at my creation!'

I have sat down before you and told you my secret shame. How will you judge me?

eggnog spice bundt cake: relish november 2009 newspaper insert

1 (18 1/4 ounce) box of carrot cake or spice cake mix
1 (4-serving) box instant cheesecake pudding
1 cup nonfat vanilla yogurt
1/4 cup vegetable oil
1 cup light eggnog
3 eggs
1 1/3 cups toasted chopped pecans (optional)
Powdered sugar

Preheat oven to 350F. Coat a nonstick Bundt pan with cooking spray. Combine cake mix, pudding mix, yogurt, oil, eggnog, and eggs in a large bowl. Mix until creamy. Stir in pecans. Pour into prepared pan. Bake 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.

Tasting Notes: It was good... really good. So bad it was good. If loving it was wrong, I don't want to be right.

Hanging my head in shame as I hand over my food blogging license. I'll be headed to court soon. The crimes are too numerous to list here.


Melissa said...

Greatest.post.ever. Except that you worry too much. This is wonderful. Hilarious. Perfect.

And hey, I don't need to press play. I can already hear the dude's voice in my head. "You're a big fat phony!" Puh-leeze. ;)

Kristin @ Going Country said...

I was really confused for a second there as to why you would feel guilty about making a cake. Especially if it tasted good. Then I saw the ingredients. Is it because of the boxed mixes? Eh, it still tasted good, didn't it? And isn't that the point of cooking and baking?

Jennifer said...

Don't be so hard on yourself. I, for one, have a few go-to recipes in my box that are quick, easy, convenient, and TASTY. I think they're a good balance to the more labor intensive favorites. I find this especially true with baking (store-bought pie crust, anyone?).
I'll give this one a try.
(How is it that I have never seen Young Frankenstein? I nearly spit tea all over my macbook! Must netflix it!)

TKW said...

Dear God, you've got me cackling like a loon! Hilarious post!

And Carrot Top...dude...he is just seven kinds of batshit.

Amy said...

What's so shameful?? You must roll your eyes when you see my recipes! Ain't nothing wrong with a little canned or boxed goods sometimes. Granted, don't go all Sandra Lee on us, but I love stuff like this. Easy, simple, and good. With two tots under the age of four, you're barking up my tree now.

LilSis said...

I LOVE it!! I love that this cake turned out amazing and was started from a cake mix.

I'm not sure if there is anyone else out there that actually gets nervous when they bake from scratch, like I do. I'm always afraid that I'll leave out that one essential ingredient, or substitute something I shouldn't, or use out of date baking powder, etc... and end up with a flop.

I'm sure you'll let everyone know if the food blogging police come and take away your license! :-)

lizzbert said...

Oh my god . . . you are evil! Now I want to make this! Seriously, traditional carrot cake involves a lot of grating, even with a Cuisinart. I will test this on BJ and get back to you.


Cali ʚϊɞ said...

i suck with bundt pans, do you think this would work in a regular cake pan??

Rebecca (Foodie With Family) said...

I agree. You should be ashamed. (Of the fact that you used LIGHT eggnog and not the heavy, fattening stuff.)

[Dang that cake looks good. And woman, no food snobbery. Haven't we had this convo?]

krysta said...

cali... yes a regular cake pan would work just adjust the time.

rebecca...light schmite.... i picked up light eggnog by mistake... i normally don't do light.

jennifer... you are banned from my site until you see young frankenstein.

lizzbert... bj will like this.might mess with his ninja classes but oh well.

lilsis... working on more how to baking posts!

Cyndi said...

Why the guilt? You made it with LIGHT eggnog!

Anonymous said...

Krysta- Greg said hump, what hump. And, no shame in a recipe unless it has a can of cream of something soup in it.

me again said...

Next thing I know you're going to want me to share the christmas cookies I make that use a box of pistachio pudding mix....oh wait! did I say that out loud......

Anonymous said...

I almost had to navigate away when Carrot Top appeared, but I'm glad I stuck around because OMG EGGNOG SPICE CAKE.

Warner (aka ntsc) said...

I think you have been smoking the kitchen herbs again.

If I can do it from scratch I will, I'll be smoking 15 lbs of maple cured bacon (which I must go flip right after this comment) this weekend, but I've also 8 pounds of Kirkland's finest in the fridge.

Even the word verification is food oriented 'dilly'.

Mrs. L said...

Don't worry about the Food Blogger Swat Team. They visited me long ago and I stuffed them in the cellar and threw away the key.....

Bren said...

if I have some of that cake, i'll gain about 6 pounds which i really need to lose anyway! love it. fell asleep drinking eggnog with rum last night. woke up with a stomach ache! :)