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BUTTERNUT CAKE Recipe

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This recipe for BUTTERNUT CAKE is from KOOKING IN KAREN'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 PKG YELLOW CAKE MIX
1 PKG VANILLA INSTANT PUDDING MIX, REGULAR SIZE
3/4 CUP OIL
3/4 CUP WATER
4 EGGS
1 TSP BUTTER EXTRACT
1 TSP VANILLA
1/4 CUP CHOPPED PECANS FOR BOTTOM OF PAN

FILLING:
1/2 CUP CHOPPED PECANS
1/4 CUP SUGAR
2 TSP CINNAMON
MIX AND SET ASIDE

GLAZE:
1 CUP POWDERED SUGAR
1 TSP BUTTER EXTRACT
1 TSP VANILLA
2 TBSP MILK
Directions:
Directions:
MIX CAKE MIX, PUDDING, OIL WATER AND EXTRACTS. ADD EGGS ONE AT A TIME BEATING WELL AFTER EACH ONE. BEAT 8 MINUTES! GREASE A BUNDT PAN HEAVILY. DO NOT FLOUR! SPRINKLE 1/4 CUP PECANS ABOUND PAN. POUR PART OF BATTER IN PAN THEN PART OF FILLING THEN REPEAT, ENDING WITH BATTER. BAKE AT 350º FOR 45 MINUTES. LET CAKE COOL FOR 10 MINUTES IN PAN. NO LONGER! REMOVE FROM PAN AND POUR ICING OVER CAKE WHILE IT'S HOT.
Personal Notes:
Personal Notes:
THIS IS EVERYONE'S ALL TIME FAVORITE CAKE. IT'S GOOD TO HAVE A STAND MIXER TO BEAT IT FOR 8 MINUTES. I USE A HAND MIXER AND GIVE UP AFTER 5 MINUTES. BEATING IT LONGER JUST SEEMS TO MAKE IT LIGHTER AND MOISTER BUT 5 DOES WELL ENOUGH TO SUIT ME.

 

 

 

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