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Butter Brickle Loaf Cake Recipe

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This recipe for Butter Brickle Loaf Cake, by , is from The Sadler Family Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Lester
Added: Tuesday, May 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chopped pecans
1 box duncan hines white cake mix
1(3.4) ounce package vanilla instant pudding mix
4 large eggs
3/4 cup water
1/2 cup vegetable oil
1/2 tsp. butter flavoring
1 cup almond brickle chips

Directions:
Directions:
Bake pecans on a baking sheet at 350 deg for 5 min.
Beat cake mix and next 5 ingredients at med. speed with electric mixer for 5 min.
stir in almond brickle chips just till blended.
Sprinkle toasted chopped pecans evenly over bottoms of 2 lightly greased 9 by 5 inch loaf pans, Pour batter evenly over pecans. Bake for 55 min or until a wooden pick comes out clean. Coolin pans on wire rack 10 min. Remove from pans, and cool completely.

Personal Notes:
Personal Notes:
This is one of the most asked for cakes you will ever make. You can wrap them tightly in plastic wrap and aluminum foil and freeze for up to 3 to 4 months

 

 

 

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