Butter Brickle Loaf Cakes Recipe

• 1 c. pecans -- minced
• 1 pkt yellow cake mix -- 18.25 ounce.
• 1 pkt vanilla instant pudding mix -- 3.4 ounce.
• 4 lrg Large eggs
• 3/4 c. water
• 1/2 c. vegetable oil
• 1/2 tsp butter flavoring
• 1 c. almond brickle chips*

1. Bake pecans on a baking sheet at 350 for 5 min or possibly till toasted, stirring once.
2. Set aside.
3. Beat cake mix and next 5 ingredients at medium speed with an electric mixer for 5 min.
4. Stir in almond brickle chips just till blended.
5. Sprinkle toasted minced pecans proportionately over bottoms of 2 lightly greased 9 x 5" loaf pans.
6. Pour cake batter proportionately ov4r pecans.
7. Bake at 350 for 55 min or possibly till a toothpick, inserted in center, comes out clean.
8. Cold in pans on wire racks 10 min.
9. Remove from pans and cold completely on wire racks.
10. Yield: 2 loaf cakes.
11. *NOTE: Find almond brickle chips on the aisle with chocolate morsels.
12. VARIATION: CHOCOLATE CHIP LOAF CAKES.
13. Substitute 1 c. (6 ounce.)
14. semisweet chocolate morsels for almond brickle chips.
15. NOTES: You can wrap one or possibly both tightly in plastic wrap and heavy-duty aluminum foil and freeze up to three months.

pecans, vanilla instant pudding, eggs, water, vegetable oil, butter

Taken from cookeatshare.com/recipes/butter-brickle-loaf-cakes-95368 (may not work)