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 for 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.