Butter Pecan Cake with Butterscotch Glaze
(from morningglory’s recipe box)
Source: [email protected] 8/15/2007 (from RecipeThing user tnhoneypot21)
Categories: Cake
Ingredients
- 1 package (18 ounces) butter pecan cake mix with pudding
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 4 large eggs
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 1/2 cup finely chopped pecans
- Butterscotch Glaze:
- 1/4 cup milk
- 4 Tablespoons butter
- 1/4 cup confectioners' sugar
- 1 cup butterscotch chips
Directions
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Preheat the oven to 350 degrees, and place a rack in the center of
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the oven. Generously grease a 12-cup Bundt pan with solid vegetable
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shortening, and dust the pan with flour. Shake out the excess flour.
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Set the pan aside.
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Place the cake mix, pudding mix, eggs, sour cream, oil, water and
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pecans in a large mixing bowl. Blend on low speed for 30 seconds.
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Scrape down the sides of the bowl. Increase the mixer speed to
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medium, and continue blending until the batter is thick and well
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combined, 2 minutes more. Pour the batter into the prepared pan and
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place the pan in the oven.
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Bake the cake until the batter begins to pull away from the sides
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of the pan, and the top is deep brown, 60 to 65 minutes. Remove the
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pan from the oven, and let it cool on a wire rack for 20 minutes. Run
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a sharp knife around the edges of the cake, shake the pan to loosen
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the cake, then invert it onto a plate to complete cooling.
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For the glaze, place the milk and butter in a small saucepan over
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medium heat. Bring to a boil, stirring. Remove the pan from the heat
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and whisk in the sugar. Add the butterscotch chips. Stir with a
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wooden spoon until the chips have melted. Spoon the glaze over the
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cake, let the glaze set 15 minutes, then slice and serve.