"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bayou City Cake Recipe

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This recipe for Bayou City Cake, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Besse
Added: Monday, July 31, 2006


1 package (18.25 oz) plain devil's food cake mix
1 package (3.9 oz) instand chocolate pudding
1 can (15 1/2 oz) fruit cocktail (undrained)
4 large eggs
1/4 c vegetable oil
1 c finely chopped pecans
1/2 packed light brown sugar
1/2 c coarsely chopped pecans

1 stick butter
1/2 c sugar
2 T unsweetened cocoa powder
1/2 c milk
1 c coarsely chopped pecans

Preheat oven 325
Lightly mist a 13x9 inch baking pan with cooking spray and dust with flour.

Place cake mix, pudding fruit cocktail (w/juice) eggs, oil and finely chopped pecans in a large mixing bowl. Blend with mixer on low speed for 1 minute. Scrape sides as needed with a rubber spatula. Increase mixer speed to medium and beat for another 2 minutes. Batter will be thick with bits of fruit. Pour batter into prepared pan. Combine the brown sugar and coarsely chopped pecans in a small bowl. Sprinkle mixture over top of the cake and bake for 40-45 minutes.

Meanwhile, prepare the glaze:
Place the butter, sugar, cocoa and milk in a small saucepan over medium heat. Stir and bring to a boil, then remove from the heat, and stir in the coarsely chopped pecans. Keep warm,

When cake is done, let cool for 10 minutes on a wire rack. Spoon the glaze over the warm cake, spreading evenly. Slice and serve warm or at room temperature.




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