1 cup pecans, chopped 1 (18.25 ounce) box yellow cake mix 1 (3.4 ounce) box vanilla instant pudding mix 4 large eggs 3/4 cup water 1/2 cup vegetable oil 1/2 teaspoon butter flavoring 1 cup almond brickle chips*
Bake pecans on a baking sheet at 350 degrees F for 5 minutes or until toasted, stirring once. Set aside.
Beat cake mix and next 5 ingredients at medium speed with an electric mixer for 5 minutes. Stir in almond brickle chips just until blended. Sprinkle toasted chopped pecans evenly over bottoms of 2 lightly greased 9 x 5-inch loaf pans. Pour cake batter evenly over pecans. Bake at 350 degrees F for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
Chocolate Chip Loaf Cakes: Substitute 1 cup (6 ounces) semisweet chocolate morsels for almond brickle chips. You can wrap one or both tightly in plastic wrap and heavy-duty aluminum foil and freeze up to three months.
