No one wants to spend much time in the kitchen during the summer. This recipe is easy and goes together in no time at all. It's perfect for summer get-togethers and family picnics. It can also be made into muffins.
1 butter pecan cake mix
1 cup water, minus one teaspoon
1 teaspoon brandy
3/4 cup vegetable oil
4 eggs, room temperature
1 coconut and pecan frosting in a can
1 cup toasted pecans or walnuts, chopped
Powdered sugar, for garnish
Brandy-flavored whipped cream, optional
Brandy or Kahlua, for topping, optional
- In a large mixing bowl, combine cake mix, water, brandy, vegetable oil and eggs; mix well with hand-held electric mixer. Stir in frosting mix and nuts. Pour into a bundt pan coated with non-vegetable baking spray and bake at 350 degrees F. for approximately one hour or until a toothpick inserted in cake comes out clean. When cake is completely cool, sprinkle with powdered sugar. Serve with dollops of liqueur-flavored whipped cream.
Note: Instead of vanilla or almond extract, I like to add a splash (about a teaspoon) of liqueur,
powdered or granulated sugar to very cold heavy whipping cream. I then mix it until medium peaks form and I then serve it on top of each slice of cake. (Recipe below).
Note: After you have removed the cake from the pan, you can with a cake tester or long toothpick poke holes into the top of the cake while it is still warm. Drizzle either brandy or Kahlua over cake and let cool.
1 1/2 cups heavy cream, chilled
1 teaspoon vanilla extract, brandy or Kahlua
1 Tablespoon sugar
- In an ice-cold mixing bowl combine the cream and vanilla, brandy or Kahlua. Using a very cold whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks.