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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Orange Aspic Pound Cake Recipe

Brought to you by Chalet Suzanne Inn

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Ingredients:
1 pkg yellow cake mix
1 cup Chalet Suzanne Orange Aspic (from 13 oz can)
1 pkg (3 3/4 oz) vanilla instant pudding (use dry)
4 eggs
2/3 cup water
1/4 cup cooking oil

Glaze:
1/2 cup Orange Aspic (remainder of 13 oz can)
1 Tbsp butter or margarine
2 cups powdered sugar (sifted)

Instructions:
Heat oven to 325 degrees. Grease and flour 9 inch Bundt pan. Beat eggs slightly. Combine all ingredients in a large mixing bowl. Beat 2 minutes at medium speed. Pour into prepared pan. Bake approximately 45 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10-15 minutes before turning cake out ontto cake plate. Cool and glaze.

Glaze:
Warm aspic on low heat until thinned. Drop in butter and stir until melted. Blend in powdered sugar. Drizzle over cake.

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