Zutaten für My Cousin's Butter Pecan Pound Cake
- Butter Pecan Cake Mix
- 1 cup chopped pecans
- Water
- Butterscotch Chips
- 1 teaspoon vanilla extract
- Instant Butterscotch Pudding Mix
- Sour Cream
- 4 large eggs
- Canola Oil
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Zubereitung von My Cousin's Butter Pecan Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup buttermilk and 1 cup chopped pecans.
- Fold in 1 cup semi-sweet chocolate chips.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar (optional) before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
482g
Fat
476g
Carbs
47g
