CFN would like apologize to Betty Stephens, our Pantry cook in the September issue, for an ingredient left out of her recipe. Here is the corrected recipe.
BUTTER PECAN POUND CAKE
¼ cup pecans, finely chopped
¼ cup powdered sugar
1 box Betty Crocker butter pecan cake mix
½ cup oil
1 cup water
1 can Betty Crocker coconut-pecan frosting
Preheat oven to 350°. Spray Bundt pan with Baker’s Joy pan spray. (Pam spray will not keep it from sticking.) Sprinkle pecans in pan. Use a sifter and sprinkle powdered sugar over pecans.
In a bowl, mix all ingredients including the frosting. Pour into Bundt pan and cook 45 minutes or until toothpick indicates it’s done.
Cool in pan for 10 minutes. Remove onto plate.
Note: You can make a German chocolate pound cake by using the same directions and substituting German chocolate cake mix for the butter pecan cake mix.
They look so elegant, taste absolutely delicious and can be thrown together in a few minutes.