This recipe was passed on to me at work from my boss and friend Liz. We trade recipes on a regular basis and she seems to cook a lot more than I do these days, she has many opportunities to prepare some really good meals for her family.
I am not sure of the origin of this recipe, but I have seen variations on the Internet and in some family style cookbooks. This is one of the moistest cake recipes I have ever run across, the amount of liquid, eggs and oil combined with the addition of icing in the batter and then baking at a very low temperature for three-quarters of the oven time ensures a very moist cake.
This recipe is so quick and easy to prepare and requires only 7 ingredients, and while not a complete from scratch recipe, it does utilize some brand name items that can be found in just about every store across N. America. A versatile cake too it can be served as dessert to just about any meal, makes a great breakfast bread with coffee or perfect for an afternoon break with a spot of hot tea.
|1||Box||Betty Crocker Butter Pecan Cake Mix|
|1||Can||Duncan Hines Coconut Pecan Icing|
Note: Pre-heat oven to 350° F
|1.||Mix eggs, water and oil together in a large bowl.|
|2.||Add the cake mix and blend well with mixer or by hand.|
|3.||Add the icing to the batter and mix well.|
|4.||Add the coconut flakes and chopped pecans and stir well.|
|5.||Pour into a Bundt pan coated with non-stick spray.|
|6.||Bake at 350° F oven for 25 minutes, and then lower the temperature to 250° F for 1 hour and 30 minutes. Check doneness with a cake tester or toothpick.|
|7.||Let cool in the pan for 15 minutes, then remove from pan, allow to cool on a wire rack then cover. Slice using a bread knife.|