Butter Pecan Cake

-
 
I was recently asked to bring 3 cakes to a meal that was being served at our church and completely forgot about it until after I was in bed the night before. After some brief panic I decided to keep it simple because it was also a school morning and the cakes all needed to be baked before I left for church at 9:30. 
 
Thankfully I had a back up Butter Pecan cake mix in the cupboard for one of them, and a recipe to go with it from my SIL Laura that turns it into something special. The caramel topping is fabulous! Luckily I also had the Glazed Pecans in the cupboard that were perfect for a garnish. :)
 

I Butter Pecan Cake Mix
(substitute butter for the oil)
 
 Otherwise mix as directed. Bake in a 10½ X 15½ bar pan for 20-25 minutes. Cool.
 
Middle Layer:
8 oz. Cream Cheese, softened
1 cup Milk
1 Sm. box French Vanilla Instant Pudding
8 oz. Cool Whip
 
 Mix milk and instant pudding, set aside. Beat cream cheese till fluffy. Add the pudding mixture and beat till smooth. Fold in Cool Whip. Spread over cooled cake. Refrigerate.
 
Meanwhile... the Topping:
½ cup Butter, browned
1½ cups brown sugar
1 cup Sour Cream
 
Place sugar and sour cream in a medium saucepan, set aside. In another saucepan brown the butter till it's golden. Immediately pour over the sugar and sour cream. Stir well and  heat until the sugar is dissolved. Cool completely and spread over the pudding mixture. Garnish with Glazed Pecans.

                                                                       

 

I hope you are enjoying this beautiful Autumn day! Serena and I are enjoying our girl time with the guys at the cabin in the mountains for some hunting. We cleaned the house this morning and did some shopping for a winter coat for her to wear in the barn with her pony and when she tramps through the woods with her brothers. She is also into drawing. Her Dad bought her a book on how to draw horses so she's been practicing a lot. If it's about horses you can pretty much plan on her to love it!

I have some prep work to do yet for some cheesecakes I'm baking for a wedding next weekend and a few things to do outside so I think we will spend most of the rest of the afternoon outside in the sun and wind. :)

Have a blessed weekend!
♥


Comments

  1. Betsy BrockOctober 26, 2013 at 7:52 PM

    three cakes out the door by 9:30am? I am impressed! :) And this one looks really yummy!

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more