Here's a cake recipe for the season. This is
especially for the ones who "think" they don't like pumpkin. Just give it a try.
Pumpkin Pecan Bundt Cake
1 (18 oz.) spice cake mix
1 cup canned pumpkin, (not pie filling)
1/2 cup vegetable oil
3 eggs
1/2 cup water
1/3 cup whole pecans
1 small pkg. instant vanilla pudding mix
1 tsp. cinnamon
1 tsp. butter flavoring
Mix all but pecans; beat at medium speed for 5 minutes. Grease bundt pan with
Crisco and sprinkle with flour. Place pecans in bottom of pan. Pour in batter;
bake 40-50 minutes in preheated 350 deg. oven. Let cool 10-15 min. Invert on
wire rack. Then, add Carmel Icing.
Carmel Icing
1/3 cup brown sugar and 1/4 cup oleo
Bring to boil stirring constantly for 2 min.
Add
1/2 tsp. vanilla
2-3 tablespoons milk (Can use evaporated or regular milk)
Return to boil
Add
1 cup powered sugar
Beat with mixer for 30 seconds or till thick; Drizzle over cake. This hardens
very quickly so observe the 30 seconds.
Suggestion... you may choose to use 1/2 cup of chopped pecans added to the
batter instead of the whole pecans in the bottom of pan. Also, instead of icing,
whipped cream garnish at serving time is another choice. However, the carmel
icing makes this exceptionally pretty and festive.
Marvis in Texas
http://www.nancyskitchen.com
