PRALINE PECAN CAKE NEW ORLEANS
1 pkg. yellow (2 layer) cake mix
1 sm. pkg. instant vanilla pudding and pie filling mix
4 lg. eggs, at room temperature
1/2 c. oil
1/4 c. liquid brown sugar
3/4 c. praline liqueur
1/2 c. bits of brickle
1/2 c. chopped pecans
Blend cake mix and pudding in large bowl. Add eggs, oil, brown sugar and
liqueur. Beat at low speed until thoroughly mixed, then at medium speed 3 to 4
minutes. Stir in brickle and pecans. Pour into well greased, 10 inch tube or
bundt pan and bake at 350 degrees 45 to 50 minutes until tester comes out clean.
GLAZE:
2 c. sifted confectioners' sugar
2 tbsp. butter, softened
3 to 6 tbsp. praline liqueur
Combine sugar and butter in small bowl and beat, adding liqueur
gradually. Cool cake on rack 10 minutes, remove from pan, then pour glaze over
cake and garnish with a few pecans and brickle bits. Serves 10 to 12. Easy.
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