OCTOBER

OCTOBER

September 9, 2013

BUTTER PECAN BUNDT CAKE WITH BUTTER RUM SAUCE

 
 
This is a wonderful, can't go wrong dessert, perfect for Fall!
 
 
 
Your home will be filled with that rich, buttery pecan aroma that says
"Welcome Home"
 

 
BUTTER PECAN BUNDT CAKE
1 box Butter Pecan Cake Mix
1  3 -ounce box instant vanilla pudding
1 cup sour cream
1/2 Cup water
1/2 Cup oil
3 large eggs
1 t. vanilla
1/2 cup coconut
1 Cup semi-sweet chocolate chips

Combine all ingredients except chocolate chips and coconut in a large mixing bowl.
With a hand mixer, mix to combine on low and then beat on medium for 2 minutes. Add the chocolate chips and coconut and stir to combine. Pour into a sprayed bundt pan. Bake at 350 degrees F. for 25 to 30 minutes.Cool for 15 minutes before inverting onto a cake plate.

 
 
This is just so good with this Butter Rum Sauce!

 

HOT BUTTER RUM SAUCE
1 cup sugar
1/2 cup butter
1/2 cup half and half
1 t. rum extract
 
Combine sugar, butter and half and half in a small saucepan. Heat over low heat. Stirring occasionally, heat until you have a gentle boil. Remove from heat and stir in rum extract. when you are ready to slice and serve your cake, drizzle over individual serving pieces.
 

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