#610 - Vanilla Glaze

(by Shirley McNevich)

2/3 cup Domino's powdered sugar
1 TBSP warm tap water
1/4 tsp. vanilla

Place powdered sugar in a bowl. Add vanilla and warm water--stir until it's smooth. Use it on cakes, bundt cakes, danishes and other pastries. If you need more, you can easily double, triple etc. the recipe.

#216 - Fresh Apple Cake with Caramel Glaze

(by Shirley McNevich)

1/4 cup cinnamon/sugar (pre-mixed)
4 chopped apples (small pieces)
3 eggs
1 cup canola oil
2 cups flour
2 cups white sugar
1/2 tsp. baking soda
1 tsp. cinnamon
Glaze: 2 TBSP butter, 1/2 cup firmly packed Domino's brown sugar, 2 TBSP milk.

Preheat oven to 350 degrees. Grease a bundt or tube pan and coat with the cinnamon/sugar mixture. In the mixer, combine eggs, apples and oil. Add white sugar, baking soda, cinnamon, and flour. Mix well. Pour batter in pan and bake 1 hour or until toothpick inserted comes out clean. Allow cake to stay in pan at least 15 minutes after removing from oven. Invert cake on to a cake plate. To prepare glaze, in a medium saucepan add butter, brown sugar and milk. Bring to a boil and boil for 1 minute. Spoon over cake so it drips down the sides. Allow the cake to cool before serving.

#163 - Pumpkin Pie Cake

(by Shirley McNevich)

1 box Duncan Hines yellow cake mix
2 tsp. cinnamon
2 eggs
1 cup canned pumpkin
1 cup finely chopped nuts
1/3 cup water
1 cup powdered sugar
2 tsp. lemon juice
Enough milk to make glaze runny

In a mixer, add cake mix, cinnamon, eggs, pumpkin, water and beat until smooth. Add the nuts. Pour into a greased angel food cake pan. Bake at 350 degrees for 30-35 minutes. Test with a toothpick for doneness, Let cake cool for 5 minutes after removing from oven, then remove cake by sliding a knife around the edge and turning upside down. Glaze - by hand with a spoon, mix powdered sugar, lemon juice, and enough milk to make the glaze runny. Put glaze on the top and let the glaze run down the sides and through the hole. Does not have to be refrigerated.