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I enjoy your newsletter. Keep up the good work. Sure hope the other readers can bake this cake and enjoy it.
This recipe is from an old Betty Crocker® cookbook. It has never failed to please. This one can be stirred and in the oven in a flash.
Ingredients:
1 18-ounce package yellow cake mix
2/3 c. vegetable oil
4 eggs
1 8-ounce container sour cream
1 c. packed brown sugar
1/3 c. chopped pecans
2 tsp. ground cinnamon
1 c. confectioners' sugar
1 T. milk
1 tsp. vanilla
Directions:
Combine cake mix, oil, eggs and sour cream in a large mixing bowl. Beat with an electric mixer on medium speed until well mixed. Spread half of the batter into a greased 9x13-inch baking pan.
In a smaller bowl, combine brown sugar, pecans and cinnamon; stir to mix. Sprinkle mixture evenly over the batter. Spread the remaining batter over the pecan mixture. Bake at 350 degrees for about 45 minutes or until golden brown.
In a bowl, stir the confectioners' sugar, milk and vanilla until it is thin enough to spread. Take a toothpick and prick the surface of the warm cake several times. Spread the sugar glaze over the cake. Let cool for 1 hour.
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