Butter Brickle Loaf Cakes

Ingredients

• 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*

Instructions

1. Bake pecans on a baking sheet at 350 degrees F for 5 minutes or until toasted, stirring once. Set aside.
2. Beat cake mix and next 5 ingredients at medium speed with an electric mixer for 5 minutes.
3. Stir in almond brickle chips just until blended.
4. Sprinkle toasted chopped pecans evenly over bottoms of 2 lightly greased 9 x 5-inch loaf pans.
5. Pour cake batter evenly over pecans.
6. Bake at 350 degrees F for 55 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks for 10 minutes.
8. Remove from pans and cool completely on wire racks.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

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.