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BUTTER BRICKLE LOAF CAKES




Source of Recipe


internet


List of Ingredients




1 C. pecans, chopped
1 (18.25 oz.) box yellow cake mix
1 (3.4 oz.) box vanilla instant pudding mix
4 large eggs
3/4 C. water
1/2 C. vegetable oil
1/2 tsp. butter flavoring
1 C. almond brickle chips*

Recipe



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 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.