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Butter Brickle Loaf Cakes Recipe

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This recipe for Butter Brickle Loaf Cakes is from The Recipes of Peggy Jo Williams and other Family Favorites, 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 cup chopped pecans
1 package yellow cake mix
1 3.4 oz pkg. vanilla instant pudding mix
4 large eggs
3/4 cup water
1/2 cup vegetable oil
1/2 teaspoon butter flavoring
1 cup almond brickle chips
Directions:
Directions:
Bake pecans on a baking sheet @ 350º for 5 minutes or until toasted, stirring once. Set aside. Beat cake mix and next 5 ingredients at medium speed with an electric mixer for 5 minutes. Stir in almond brickle chips just until blended. Sprinkle toasted chopped pecans evenly over the bottoms of two lightly greased 9 x 5 inch loaf pans. Pour cake batter evenly over pecans. Bake at 350º for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Yield 2 loaf cakes.
Personal Notes:
Personal Notes:
For chocolate chip loaf cakes, substitute 1 cup semi-sweet chocolate morsels for brickle chips. You can wrap one or both loaf cakes tightly in plaic wrap and heavy-duty aluminum foil and freeze up to three months.

From Peggy Jo Williams, with love.

 

 

 

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