*Ingredients:
+Cake
°1 container Betty Crocker Butter Pecan Cake Mix
°sixteen oz. Coconut Pecan Frosting from Betty Crocker
°four eggs
°3/4 cup canola or coconut oil
°1 cup 1\/2 and 1\/2 for extra taste instead of water
°1/2 cup chopped pecans
+Pecan Buttercream Frosting
°14 oz. can sweetened condensed milk
°three tablespoons of butter
°1/2 cup chopped pecan
*Directions:
+Cake:
Preheat the oven to 350°.
Grease or spray a 9×thirteen baking dish with cooking spray.
In a blending bowl, integrate all of the cake components except the chopped pecans. Mix well.
Adding chop pecans and stirring to blend.
Pour the batter into the organized baking dish.
Bake for approximately forty to 50 mins or till a toothpick inserted withinside the center comes out clean.
Butter Pecan Frosting:
In a small saucepan over medium heat, soften the butter.
Add condensed milk and stir.
Heat well, then upload the chopped pecans.
Stir once more to mix and do away with from heat.
Pour the sauce over individual slices of cake or unfold it everywhere in the cake (plenty easier).
**
Coconut pecan frosting is included withinside the cake batter. This is NOT a frosting for the top of the cake nor blanketed withinside the sauce.
The cake took 50 mins to bake, despite the fact that the unique instructions stated 30-forty mins for a 9×thirteen″ pan and 50 mins for a tube pan.
Enjoy !
