Good afternoon, everyone.  A while back, my co-worker Desiree baked this delicious pecan cake, for our  Thanksgiving themed ,” Give Thanks” celebration luncheon for our staff , it was complemented as “so light and moist”  by our boss.

Shortly thereafter, I bought a pecan cake mix at William Sonoma store, and have been “saving” it for just the right occasion.  Well, here it is.

I’ve found a  recipe that I’m reposting.

One of the purposes of my blog is to book mark recipes that I find that I plan to make.  After I bake the cake in the bundt pan, , I’ll come back to this page and upload a photo of my cake.
This is so easy and delish that I have to share…

Butter Pecan Bundt Cake

· 1 package butter pecan cake mix

· 3 eggs

· 1/2 cup oil

· 1 cup water

· 1/4 cup maple syrup

· 1 (15 ounce) container coconut pecan frosting

Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.

Mix all ingredients together and pour into prepared pan.

Bake for 40-45 minutes.

Remove and let cool for 5-10 minutes then invert onto cake plate.

Stand back and wait for the praise.

by Beckie of Knoxville, Tennessee.

Cakes and frostings part II

Alabama Lane Cake

Particularly popular throughout the South, this white or yellow cake is layered with a mixture of coconut, nuts and dried fruits and often covered with a fluffy white frosting (this version does not use the cooked frosting, but uses the cake filling for the top and sides). Lane cake is said to have originated in Clayton, Alabama, when its creator, Emma Rylander Lane, won a prize for it in the state fair.

repost   from:


For the Cake:
1 cup (2 sticks) butter, softened at room temperature
2 cups granulated sugar
1 teaspoon vanilla extract
3 1/4 cups cake flour
3 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
8 egg whites

For the Filling and Topping:
8 egg yolks
1 1/4 cups granulated sugar
Grated rind of 1 orange
1/3 cup bourbon (apple, grape or cherry juice may be substituted for the bourbon)
1/2 teaspoon mace
1 1/4 cups pecans, chopped
1/4 teaspoon salt
1 cup shredded coconut
1 cup raisins
1 cup glace cherries, quartered

1. Preheat oven to 375 degrees f (190 C). Grease and flour three 9-inch round cake pans. 

2. Cream butter and sugar together until light and creamy. Beat in vanilla.

3. Sift together flour, baking powder and salt twice. Stir flour mixture into batter alternately with milk.

4. Beat egg whites until stiff but not dry. Stir 1/4 of whites into batter. Fold in remaining whites until just mixed.

5. Spoon batter into the 3 prepared cake pans and bake 20 to 25 minutes. Cool in pans for 10 minutes; turn onto cake racks.

6. To prepare filling, mix together yolks, sugar and orange rind in a heavy pan or in top of a double boiler.

7. Cook over medium heat, stirring constantly, until sugar dissolves and mixture thickens enough to coat back of spoon. Do not allow to boil or eggs will scramble.

8. Remove from heat and stir in remaining ingredients. Let filling cool. Fill the cake layers and spread on top and sides of cake.

Lane cake improves in flavor as it ages and mellows. Covered and uncut, this cake can be made 1 week before serving. It’s not necessary to refrigerate.

Makes 8-10 servings.

Date: April 25, 2003

Coca cola cake


Have you ever heard of Coca Cola cake?

I just read this morning , and since coca cola is a popular drink, why not include this cake in my recipes list.

Coca Cola Cake

1 package plain white cake mix

4 Tablespoons unsweetened cocoa powder

8 Tablespoons (1 stick) butter or margarine, melted

1 cup coca cola

½ cup buttermilk (Or substitute 1/2 C whole milk with a T of lemon juice stirred in)

2 large eggs

1 teaspoon pure vanilla extract

1 ½ cups of marshmallows


8 Tablespoons (1 stick) butter or margarine

4 Tablespoons unsweetened cocoa powder

1/3 Cup coca cola

4 Cups confectioners’ sugar, sifted

1 Cup chopped pecans (I left these out because my kids prefer this cake with no nuts, but pecans are GREAT in this!)

Preheat oven to 350 degrees. Lightly mist a 13×9-inch baking pan with vegetable oil spray. Set the pan aside.
Place the cake mix, cocoa powder, melted butter, cola, buttermilk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides with a spatula. Increase the mixer speed to medium and beat 2 minutes.

The batter should be well blended. Fold in the marshmallows. Pour the batter into the prepared pan. Place the pan it the oven.

Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 42 minutes. Remove the pan from the oven, prepare frosting while cake is still hot.

Place the butter in a medium saucepan over low heat. As the butter melts, stir in the cocoa powder and cola. Let the mixture come to just a boil, stirring constantly, and then remove it from the heat. Stir in the confectioners’ sugar until the frosting is thick and smooth. Fold in the pecans.

Recipe  is from: blog called A Southern Plate.

Pour the frosting over the top of the cake, spreading it out with a rubber spatula so that it reaches the edges of the cake. Cool the cake for 20 minutes before serving.

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