"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Frosting -In-The-Cake Cake Recipe

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This recipe for Frosting -In-The-Cake Cake, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Pedron
Added: Monday, September 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Butter Pecan Cake Mix
3 eggs
1 1/4 cups water
1/2 cup vegetable oil
1 can Coconut Pecan ready-to-spread Frosting

Directions:
Directions:
Preheat oven to 350. Spray non-stick Bundt pan with cooking spray and sprinkle with sugar. In a large mixing bowl, beat cake mix, eggs, water and oil for 1 minute. Scrape down sides, and beat at medium speed 2 more minutes until well blended, stopping to scrape down sides if needed. Add prepared frosting and mix well. Pour into prepared pan and bake 45 to 55 minutes until done; a knife inserted into the center comes out clean, cake pulls away from sides of pan, or it springs back when lightly pressed with your finger. Cool in pan on wire rack for 10 minutes. Turn upside down on rack until cake is released and is cool. The sugar gives the cake a nice coating so that no additional frosting is needed.

Personal Notes:
Personal Notes:
I have substituted chocolate cake mix and chocolate frosting.

 

 

 

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