I have it on good authority (my mom) that this is one of the best cakes you will ever bake. She has just baked it and called me to tell me to bake it right away. I have one in the oven, because, as we all know, I’m a very obedient daughter. Of course I hung up the phone and started mixing! Mama said to!
I’m baking 2 small loaf cakes because I’m taking one to a friend who just had surgery. Everyone knows cake is the best medicine when you are recovering from surgery. That, and my great-grandma’s sausage-rice casserole. That’ll cure anything that’s wrong with you.
Now that I've baked the cake and had a teensy-tiny sample, I can tell you it is soooo good. There's a rich, buttery taste to it. I am thinking it would be great served on a cool fall morning with some tea or coffee.
Next time I make it I may add some diced apple and/or cinnamon.
But it is definitely worth a try.
- 1 pkg. (2-layer size) yellow cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 4 Eggs
- 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2/3 cup Water
- 1/2 cup Oil
- 1 cup packed brown sugar
- 1 cup chopped PLANTERS Pecans
- 2 tsp. Powdered sugar
- HEAT oven to 350ºF.
- BEAT first 6 ingredients with mixer 3 min. or until well blended. Add brown sugar and nuts; mix well.
- POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.
- BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.
I also added about 2-3 tablespoons of cinnamon sugar to the cake pan after I’d sprayed it with non-stick spray and before I poured the cake in. Next time, I may get crazy and add some to the cake, too.
*Click on the cake name to get a printable copy of the recipe. 🙂
Oh, and I'll be sitting over there in the corner in a diabetic coma after my little taste. If you need me, just nudge me.