I made this cake as a surprise for my husband's birthday and he has officially proclaimed it his new favorite cake. It was an upsetting defeat for Carrot Cake, the previous title-holder, but the verdict was undisputed as the decadent, buttery layers of this cake and the ribbon of cinnamon and pecans are equally charming and irresistible. Likewise, this cake is most definitely NOT good for you, but deep down you know that acknowledging that would spoil the fun.
The recipe came off of the back of a Betty Crocker cake mix box, but I've tweaked it slightly.
1
| box Betty Crocker® SuperMoist® Butter Pecan cake mix
|
1 cup butter
| or margarine, room temperature
|
4
| eggs
|
1
| container (8 oz) sour cream (1 cup)
|
1
| cup packed brown sugar
|
1/3
| cup chopped pecans
|
2
| teaspoons ground cinnamon
|
1
| cup powdered sugar
|
1
| tablespoon milk
|
1
| teaspoon vanilla
|
