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Add a photoServings: 2
Ingredients
- 1 c. pecans -- minced
- 1 pkt yellow cake mix -- 18.25 ounce.
- 1 pkt vanilla instant pudding mix -- 3.4 ounce.
- 4 lrg Large eggs
- 3/4 c. water
- 1/2 c. vegetable oil
- 1/2 tsp butter flavoring
- 1 c. almond brickle chips*
Directions
- Bake pecans on a baking sheet at 350 for 5 min or possibly till toasted, stirring once. Set aside. Beat cake mix and next 5 ingredients at medium speed with an electric mixer for 5 min. Stir in almond brickle chips just till blended. Sprinkle toasted minced pecans proportionately over bottoms of 2 lightly greased 9 x 5" loaf pans. Pour cake batter proportionately ov4r pecans. Bake at 350 for 55 min or possibly till a toothpick, inserted in center, comes out clean. Cold in pans on wire racks 10 min. Remove from pans and cold completely on wire racks.
- Yield: 2 loaf cakes.
- *NOTE: Find almond brickle chips on the aisle with chocolate morsels.
- VARIATION: CHOCOLATE CHIP LOAF CAKES. Substitute 1 c. (6 ounce.)
- semisweet chocolate morsels for almond brickle chips.
- NOTES: You can wrap one or possibly both tightly in plastic wrap and heavy-duty aluminum foil and freeze up to three months.
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