Amaretto Bundt Cake

The warm toasty flavor of almonds, reminiscent of the classic Italian recipe. A creamy, nutty splash brings a taste of Tuscany home. Stir up a moment of sweet inspiration and make an International Delight Amaretto Bundt Cake.

Ingredients

1 1/2 cups margarine or butter

3 cups sugar 5 eggs 
3 cups flour 
2 Tbsp. water
3/4 cup (6 oz.) International Delight Amaretto
3 1/4 cups powdered sugar
1 tsp. vanilla extract 

Glaze:

3 1/4 cups powdered sugar 

1 tsp. vanilla extract 

3 Tbsp water

1/4 cup cold International Delight Amaretto

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight^® Amaretto; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

White Chocolate Mocha Bundt Cake

Bring the coffeehouse home with rich white chocolate flavor in a luscious, creamy blend. It's just what you need to stir up a moment of sweet inspiration and make your party your own.

Ingredients

1½ cups margarine or butter

3 cups sugar 5 eggs
3 cups flour
2 Tbsp. water
¾ cup (6 oz.) International Delight White Chocolate Mocha 
3¼ cups powdered sugar
1 tsp. root beer extract
¼ cup cold International Delight White Chocolate Mocha 

Glaze:

3¼ cups powdered sugar 
1 tsp. vanilla extract 
3 Tbsp water
¼ cup cold International Delight White Chocolate Mocha

Directions

Cake:
Cream sugar and butter together with a mixer until creamy and fluffy.

Add eggs in one at a time until well mixed.

Add flour and mix.

Beat vanilla extract and International Delight White Chocolate Mocha; scrape down the sides of the bowl.

Mix for 1 minute at low speed.

Pour batter into a well-greased, jumbo fluted bundt pan.

Bake at 325°F for 1 to 1¼ hours; let cake stand in the pan for about 10 minutes.

Turn cake over onto a plate or platter; let cool slightly and drizzle with glaze.

Glaze:

Combine all ingredients in a bowl.

Beat together.

Drizzle over cake when cake is slightly cooled.

Witches Brew

You'll love making Witches Brew. They are the perfect alternative to the root beer float. They taste great and your kids will love them!

Ingredients

1/2 cup orange soda, cold

1/2 cup club soda, cold

2 oz. orange juice

1/4 cup International Delight^® French Vanilla, chilled

1 scoop vanilla ice cream    

Directions

Combine the orange soda, club soda, orange juice and International Delight French Vanilla in a tall glass. 

Top with ice cream and serve immediately.

Serves One

French Vanilla Coffee Earthworms

These delicious earthworms will have your guess wondering if they are real worms. They taste great and look real what more can you ask for?

Ingredients

6 packs unflavored gelatin

1/4 cup sugar

1/2 cup whipping cream

1/4 cup International Delight French Vanilla Creamer

3 cups French Vanilla coffee, double strenght and freshly brewed

100 flexible straws

1 quart size container

4 (16-24 oz.) glasses

Directions

In a sauce pan combine gelatin, sugar and coffee; stir constantly.

Bring to a boil and then remove from heat.

Stir until gelatin is completely dissolved; let cool to lukewarm.

Straws

Create four bundles of straws by separating them into piles of 25.

Gather together and place a rubber ban around the top, middle, and bottom of each pile of straws.

Stand bundles inside each glass.

Complete Project

Divide coffee in 1/2 and pour into 2 large measuring cup.

In one combine whipping cream and creamer mix well.

Pour black coffee in the straws until they are filled to the 1/2 way point.

Then pour the coffee with creamer mixture in until you have poured in 3/4 of an inch into the straws.

Now top with black coffee until the straws are filled.

Set aside until the coffee is firm.

Hold under warm water until they slide out or squeeze them out by using a rolling pin starting at one end and slowly rolling to the other end.