Ingredients
- 1 cup sugar
- 1/4 cup water
- 1-2 drops of lemon juice
- 1 yellow cake mix (and ingredients from the box)
- 1 14 oz. can of sweetened condensed milk
- 1 12 oz. can of evaporated milk
- 4 large whole eggs
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 1 tsp. brandy extract (optional)
Preparation
Step 1
Preheat oven to 350°.
• Add the sugar, water, and lemon juice in a saucepan over low-medium heat. Stir until you have a wet sand texture, then continue cooking the sugar until you have a clear and amber colored syrup. Do not stir while cooking. Remove from heat.
• Spray the pan with non-stick cooking spray then pour the sugar into a bundt pan turning it until the pan is coated on the inside.
• Prepare the cake mix according to package directions and pour the batter over sugar.
• In a separate bowl, mix 1 can condensed milk, 1 can evaporated milk, 4 eggs, 1 tsp. each of vanilla, brandy, and almond extract. Pour over batter. The batter will float to the top... that's okay!
• Place the bundt pan in a larger pan (I use a round cake pan) with ½" of water and cook at 350 degrees for about 45 minutes.
Cover with foil and continue to cook for 20-30 minutes more or until done (check with a toothpick).. Place cake on cooling rack. Remove the foil and cool 15 minutes then invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.