RWOrG113
Ingredients:
+Cake
°1 can Betty Crocker pecan cake mix
°16 oz Betty Crocker Coconut Frosting
°4 large eggs
°3/4 c canola or coconut oil
°1 cup and a half for added flavour instead of water
°1/2 cup chopped pecans
+Butter Pecan Glaze
°14 oz sweetened condensed milk
°3 Tbs butter
°1/2 cup chopped pecans
Instructions:
+Cake:
Preheat oven to 350°.
Greased or spray a 9 13 baking dish with cook spray.
In a bowl, combine all the cake ingredients, except the chopped pecans. Toss to combine.
Adding chop pecans and mix well.
Pour batter to prepared baking dish.
Bake for about 40-50 minutes
+Butter Pecan Glaze:
In a small saucepan, melt the butter over medium heat.
Add the condensed milk and stir.
Heat thoroughly, then add the chopped pecans.
Stir again to mix and remove from heat.
Pour the sauce over each slice of cake or spread over the whole cake (much easier).
Notes:
Coconut frosting is included in the cake batter. It is NOT icing for the top of the cake or included in the sauce.
The cake took 50 minutes to cook, although the original directions say 30-40 minutes for a 9 13 pot and 50 minutes for a bundt pot.
Enjoy !
