Jaimie's Quick Pecan Cake

By JimMac

I tweak the recipe with extra nuts, raw sugar, or powder sugar.

Ingredients

• FROSTING:
• 1/4 Powdered Sugar
• 1 Box Betty Crocker Butter Pecan Cake Mix
• 3/4 Cup Oil
• 1 Can Coconut Pecan Icing
• 1/4 Cup Pecans
• 4 Eggs
• 1 Cup water
• 1 cup butter, softened
• 8 to 8-1/2 cups confectioners' sugar
• 1 can (5 ounces) evaporated milk
• 2 teaspoons vanilla extract

Details

Adapted from goodhousekeeping.com

Preparation

Step 1

Grease pan. Sprinkle with powdered sugar. Sprinkle chopped pecans in the bottom of the pan. Combine cake mix, eggs, oil and water.
Mix for 2 minutes or until smooth. Add icing to the bater. Mix well and pour into pan on top of pecans. Bake at 350 for 55 minutes or
until brown. Use tube pan, bundt pan or cake pans.

For Frosting:

For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake (if using cake pans) or drizzle over the bundt or tube cake.