1 small box vanilla instant pudding and pie filling mix
4 large eggs (at room temperature)
1/2 cup vegetable oil
1/4 cup Domino Liquid Brown Sugar
3/4 cup Praline Liqueur
1/2 cup Heath Bits 'o Brickle
1/2 cup chopped pecans
1 1/4 cups sifted confectioners' sugar
2 tablespoons butter, melted
3 to 6 tablespoons Praline Liqueur
Cake: In large bowl, blend cake mix and instant pudding mix. Add eggs, oil, liquid
brown sugar and liqueur. Beat with electric mixer at low speed until thoroughly
mixed, then at medium speed for 3 to 4 minutes.
Stir in Bits 'o Brickle and pecans.
Bake in well greased 10-inch tube or Bundt pan in a preheated 350 degree
F oven for 45 to 50 minutes, or until a cake tester comes out clean.
Cool in pan, on rack, 10 minutes.
Remove cake from pan; cool, then glaze and garnish.
Glaze: In small bowl, combine sugar and butter. Beat with mixer, adding Praline
Liqueur gradually to achieve desired consistency. Pour over cake. Garnish with a
few chopped pecans and brickle.
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