Print Recipe

Butter Brickle Loaf Cakes

RG

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.

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.


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