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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I have not tried this coffeecake. I'm posting this for safe keeping. I plan to use Splenda for baking for the sugar, a homemade cake mix, and sugar free pudding. I do not plan to use a glaze. Ingredients:
1 cup chopped pecans, divided |
1/4 cup sugar |
1/4 cup raisins |
2 teaspoons ground cinnamon |
18 ounces yellow cake mix |
3 1/2 ounces instant vanilla pudding |
4 eggs |
3/4 cup water |
3/4 cup vegetable oil |
3 teaspoons butter flavoring |
3 teaspoons vanilla extract |
1 cup confectioners' sugar |
1/2 teaspoon butter flavoring |
4 -5 teaspoons milk |
Directions:
1. In a small bowl, combine 1/2 cup pecans, sugar, raisins and cinnamon; set aside. In a large mixing bowl, combine the cake mix, pudding mix, eggs, water, oil, butter flavoring, vanilla and remaining pecans. Beat on medium speed for 2 minutes.
2. Pour half of the batter into a greased 13x9x2-inch baking pan. Sprinkle with reserved pecan mixture. Carefully spread remaining batter over top. Bake at 350 for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
3. In a bowl, combine confectioners' sugar and butter flavoring; add enough milk to achieve desired consistency. Drizzle over coffeecake.
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