"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl


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This recipe for EASY BRICKLE CAKE, by , is from Clan Uisdean 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!

Donna Worden


cup chopped pecans
cup flaked coconut
2 tablespoons butter, melted
1 box yellow or white cake mix with pudding
1 (8 ounce) carton sour cream
cup water
2 tablespoons Vegetable oil
4 large eggs
1 (7.5 ounce) package almond brickle chips or Heath bar toffee chips
1 cup sifted powdered sugar
1 tablespoons milk

Combine first 3 ingredients; spread in bottom of a greased and floured 12 cup Bundt pan. Set aside.
Combine cake mix and next 4 ingredients in a large mixing bowl; beat at medium speed of an electric mixer 2 minutes. Fold in brickle chips. Spoon batter into prepared pan.
Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan, and invert onto a serving plate. Combine powdered sugar and milk; drizzle over warm cake.




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