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preheat oven to 350 f; lightly spray a bundt pan with vegetable spray and dust with flour. combine cake mix, pudding mix, melted butter, eggs, milk, and vanilla in a large mixing bowl; blend with an electric mixer until the batter is thick and smooth; pour into prepared pan. bake until golden brown, approximately 60 minutes; meanwhile prepare the butter glaze. combine sugar, hot water and butter in a small saucepan; cook over medium heat just until the butter melts and the sugar dissolves; stirring constantly, 2 to 3 minutes; remove pan from heat and stir in all the extracts. remove bundt pan from oven and place on a wire rack to cool for 15 minutes; carefully invert onto a cake plate right side up. poke holes in the cake with a straw or use a cake syringe filled with the glaze slowly pouring or injecting the glaze directly in to the cake (depending on which method you use you may have glaze run-off, just soak up with a paper towel and discard) you want the cake to soak up as much as possible of the glaze; allow the cake to cool to room temperature before serving. store in a glass dome at room temperature for up to 1 week.
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Grade A bourbon vanilla beans for custards, ice cream, extracts
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Every vegetable technique — braising, roasting, grilling, raw
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