This document provides instructions for baking a Brizzle cake. The cake is made from a yellow cake mix, pistachio pudding mix, eggs, orange juice, oil, vanilla, nuts, chocolate syrup, and flour. It is baked at 350 degrees F for 50-60 minutes. Once cooled, the cake is topped with nuts and drizzled with an icing made from powdered sugar, liqueur, and Heath Bits 'O Brickle. Cutting the cake between the topping nuts allows for easy serving. Guests will remember the unique cake after dinner.

1. How to bake a BrizzleHow to bake a Brizzletmtm
cakecake

2. How to bakeHow to bake
a Brizzlea Brizzletmtm
cakecake
Guests remember theGuests remember the
cake, then the dinnercake, then the dinner

3.  You’ll find a narrative “Dummies”You’ll find a narrative “Dummies”
version of this recipe atversion of this recipe at
http://knol.google.com/k/murry-shohat/how-to-bake-a-brizzle-cake-for-dummies/2srzofgvr8kjr/6#http://knol.google.com/k/murry-shohat/how-to-bake-a-brizzle-cake-for-dummies/2srzofgvr8kjr/6#

4. The result: worth the effortThe result: worth the effort

5. CastCast

6. List of IngredientsList of Ingredients
CAKECAKE
 1 box yellow cake mix1 box yellow cake mix
 1 small box instant pistachio1 small box instant pistachio
pudding mixpudding mix
 Fresh eggs – 6 small, 5 medium or 4Fresh eggs – 6 small, 5 medium or 4
largelarge
 1 cup orange juice1 cup orange juice
 ½ cup trans fat-free cooking oil½ cup trans fat-free cooking oil
 ½ tsp pure Vanilla extract½ tsp pure Vanilla extract
 ¾ cup walnuts or pecans (whole¾ cup walnuts or pecans (whole
and broken large piecesand broken large pieces
 ¾ cup Hershey’s chocolate syrup¾ cup Hershey’s chocolate syrup
 2 tablespoons all purpose flour2 tablespoons all purpose flour
 Pam or baking sprayPam or baking spray
Brizzle IcingBrizzle Icing
 8 – 12 whole walnut or pecan halves8 – 12 whole walnut or pecan halves
 ½ cup Heath Bits ‘O Brickle½ cup Heath Bits ‘O Brickle
 1 cup powdered sugar1 cup powdered sugar
 1 oz. Grand Marnier1 oz. Grand Marnier

7. Ingredient SubstitutionsIngredient Substitutions
CAKECAKE
 White cake mix (not Angel food)White cake mix (not Angel food)
 1 small box instant Vanilla pudding1 small box instant Vanilla pudding
 1 cup tangerine or tropical fruit juice1 cup tangerine or tropical fruit juice
such as Mango, Pineapple orsuch as Mango, Pineapple or
Passion FruitPassion Fruit
 ¾ cup dark chocolate syrup or¾ cup dark chocolate syrup or
fudge syrup (warmed just enough tofudge syrup (warmed just enough to
pour)pour)
 Or ¾ cup pure Maple syrupOr ¾ cup pure Maple syrup
Brizzle IcingBrizzle Icing
 1 oz. Kahlua, Irish Cream, Drambuie1 oz. Kahlua, Irish Cream, Drambuie
or Pecan Praline liqueuror Pecan Praline liqueur
 Or use orange juice or tropical fruitOr use orange juice or tropical fruit
juicejuice

8. Tools you’ll needTools you’ll need
or
Plus...
• Forks
• Mixing bowls
• Electric mixer
• Dinner-size plate
• 12” wax paper square

9. Flour the baking panFlour the baking pan
• Spray with Pam or baking spray
• Add all-purpose flour and shake to coat. Dump excess

10. Steps 1 & 2Steps 1 & 2
 Preheat oven to 350Preheat oven to 350oo
 Empty cake and pudding mixes intoEmpty cake and pudding mixes into
medium mixing bowl, gently handmedium mixing bowl, gently hand
stir togetherstir together
 Using scraper, form a 5" crater inUsing scraper, form a 5" crater in
middle of bowlmiddle of bowl
 Break eggs into the crater and handBreak eggs into the crater and hand
scramble with fork to blend yolksscramble with fork to blend yolks
and whitesand whites

11. Steps 3 & 4Steps 3 & 4
 At low speed, mix thoroughly toAt low speed, mix thoroughly to
moisten the battermoisten the batter
 Beat on medium or high speedBeat on medium or high speed
for 2 – 3 minutesfor 2 – 3 minutes
 Use scraper to coax the batterUse scraper to coax the batter
sticking to the side toward thesticking to the side toward the
center. A thick batter is the resultcenter. A thick batter is the result

12. Steps 5 & 6Steps 5 & 6
 Pour three-fourths of the batterPour three-fourths of the batter
into the floured baking paninto the floured baking pan
 Shake and bump the pan toShake and bump the pan to
distribute evenly. Don’tdistribute evenly. Don’t
dislodge the bottomdislodge the bottom

13. Step 7Step 7
 Distribute ¾ cup of walnuts orDistribute ¾ cup of walnuts or
pecans evenly over the top ofpecans evenly over the top of
the batter. No need to mixthe batter. No need to mix
them inthem in

14. Steps 8 & 9Steps 8 & 9
 To the batter remaining in mixingTo the batter remaining in mixing
bowl, add ¾ cup of syrupbowl, add ¾ cup of syrup
 Blend on medium at least a minute,Blend on medium at least a minute,
using scraper as neededusing scraper as needed
 If batter is too thick, add up to ¼If batter is too thick, add up to ¼
cup warm water to thin slightlycup warm water to thin slightly
 Pour evenly over the top of the nut-Pour evenly over the top of the nut-
topped batter in baking pantopped batter in baking pan
 Shake & bump to distributeShake & bump to distribute
 Don’t swirl or cut in – the magic ofDon’t swirl or cut in – the magic of
baking does thisbaking does this

15. Step 10Step 10
 Bake at 350Bake at 350oo
forfor
50 – 60 minutes50 – 60 minutes
 Check at 45 minutesCheck at 45 minutes
 Cake is done whenCake is done when
a wood toothpicka wood toothpick
inserted in centerinserted in center
comes out with acomes out with a
few crumbs (moist,few crumbs (moist,
not dry)not dry)
 Or, press down withOr, press down with
a fingertip. Brizzlea fingertip. Brizzle
cake is done whencake is done when
the center springsthe center springs
back slowlyback slowly

16. Steps 11 & 12Steps 11 & 12
 Remove from oven and allow toRemove from oven and allow to
cool about 20 minutes on a rack orcool about 20 minutes on a rack or
on your rangeon your range
 Run the icing spreader around theRun the icing spreader around the
sides of the pan to loosen the cakesides of the pan to loosen the cake
 Use a bamboo skewer around theUse a bamboo skewer around the
tube to releasetube to release

17. Steps 13 & 14Steps 13 & 14
 Place a flat dinner plate over top ofPlace a flat dinner plate over top of
panpan
 Carefully turn over (careful – theCarefully turn over (careful – the
bottom of the pan is hot)bottom of the pan is hot)
 Cake should drop onto the plateCake should drop onto the plate
 Remove panRemove pan
 Place square of wax paper over thePlace square of wax paper over the
bottom of the cakebottom of the cake
 Use another plate or the cake carrierUse another plate or the cake carrier
to flip right side upto flip right side up
 Wax paper makes it easy to centerWax paper makes it easy to center

18. Step 15Step 15
 Place 8 – 12Place 8 – 12
whole walnutswhole walnuts
or pecansor pecans
evenly aroundevenly around
top of the warmtop of the warm
cakecake
 You’ll cutYou’ll cut
between thesebetween these
when serving (ifwhen serving (if
you can find ‘emyou can find ‘em
under the icing)under the icing)

19. Brizzle IngredientsBrizzle Ingredients

20. Steps 16 & 17Steps 16 & 17
 In small bowl, combine poweredIn small bowl, combine powered
sugar and 15 – 20 drops of liqueursugar and 15 – 20 drops of liqueur
 Blend with fork until thick butBlend with fork until thick but
slightly drippy.slightly drippy.
 Adjust with sugar or liqueurAdjust with sugar or liqueur
 Add ½ cup of brickle bits to theAdd ½ cup of brickle bits to the
glaze, whisking inglaze, whisking in
 Thin with liqueur if needed, to keepThin with liqueur if needed, to keep
the glaze slightly drippythe glaze slightly drippy

21. Step 18Step 18
 Using fork, ice theUsing fork, ice the
cake by drizzlingcake by drizzling
ample drops over theample drops over the
toptop
 Encourage drops toEncourage drops to
drip down the sidedrip down the side
 If glaze thickens, blendIf glaze thickens, blend
in a few more drops ofin a few more drops of
liqueurliqueur
 Glaze hardens as cakeGlaze hardens as cake
coolscools

22. Serving & Keeping FreshServing & Keeping Fresh
 Cut into 8 – 12 slicesCut into 8 – 12 slices
 Cut between the nuts if you can findCut between the nuts if you can find
‘em under the glaze‘em under the glaze
 Expect requests for 2ndsExpect requests for 2nds
 Store leftover cake coveredStore leftover cake covered
 Briefly heat slices in a microwaveBriefly heat slices in a microwave
(10 – 15 seconds) to release aromas(10 – 15 seconds) to release aromas
at serving timeat serving time

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