Classes & more . . .

Sunday, May 05, 2013

Thanks Ladies! and a recipe to share...

Thanks to all the ladies in my class this afternoon!  Everyone finished their little book in class and I think they turned out adorable!  

I brought cupcakes this afternoon and everyone wanted the recipe so I am posting it for everyone's enjoyment.  My Mom makes this in a bundt pan but it seemed to work well for cupcakes too.  I drizzled a little caramel ice cream topping on top but this cake is great on it's own too.


Southern Praline Pecan Cake

1 cup water 

1 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9 or 10 inch Bundt pan with non-stick cooking spray.
  2. Combine the cake mix with the frosting, eggs, oil, water and 1/2 of the pecan pieces. Mix until combined.
  3. Sprinkle the remaining 1/2 of pecans in the prepared Bundt pan then pour in the cake batter.
  4. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick comes out clean.

 I like to toast the pecans before adding them.  Let the cake cool completely before taking it out of the pan as it tends to fall apart when warm. 




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