This cake just is to die for. You can always use your favorite butter cake recipe if you want to. But oh my goodness, do I love those cake mixes on a day when things are getting so busy but I just have to have cake!
So don’t be too hard on yourself if you’re using a cake mix. With a couple of tweaks it’ll be just as delicious as baking the whole thing from scratch.
INGREDIENTS:
For the cake:
1 1/2 cups pecans, chopped
1/4 cup butter
1 box Butter cake mix
eggs, as called for on your box mix
milk, to replace the water called for on your box mix
butter, melted, to replace the oil called for on your box mix (may call for butter already)
1 teaspoon vanilla
For the frosting:
1/4 cup butter
2/3 cup heavy cream
1 cup packed brown sugar
2 cups powdered sugar
1 teaspoon vanilla
Instructions:
Melt the 1/4 cup of butter in a skillet over low heat. Add the pecans and toss to coat. Toast, stir often, for approximately 5 minutes. Do not burn.
Prepare the cake according to instructions on the box. If your box mix calls for softened butter, add it to the mix. If your box mix calls for oil, add melted butter in it’s place. Add in 1 teaspoon of vanilla.
Beat together as directed on the box. During the last 30 seconds of mixing, add the pecans to the batter.
Pour batter into two greased 9 inch cake pan and bake as directed on the box. Allow cakes to cool completely.
In a medium sauce pan, melt together the butter, cream, and brown sugar. Bring to a boil and boil for one minute.
Remove from the heat and add to the bowl of a stand mixer. Allow to cool for 15 minutes.
Add vanilla and powdered sugar to the bowl and beat together until well combined.
Add milk or cream to get the correct consistency, as needed.
Frost the cake.
Quick Tip: You can use your own favorite butter cake recipe instead.
Thanks to Buns in My Oven for this tasty nutty treat!
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