I was turned on to this recipe by a friend this past week and I must say this cake is dreadfully sinful! Sinfully delicious! I’ve personally eaten half of this cake and I just took it out of the oven 24 hours ago. Apparently this recipe has been floating around the internet for a few years but I never came across it, so I don’t mind sharing it because some of you may not have seen it and I can promise, everyone needs to try it. Easy, super delicious, what more can you ask for? You start with a boxed mix but don’t follow the directions and you add a tub of store-bought icing but it goes IN the batter instead of on the cake. Give it a shot! If you love pecans, this will surely please.
For the cake:
- 1 box butter pecan cake mix
- 1-15oz tub Coconut-Pecan Frosting
- 4 eggs
- 3/4 cup oil
- 1/2 cup chopped pecans (I love pecans so I didn’t really measure at any point)
For the sauce;
- 1-14oz can sweetened condensed milk
- 2 tbsp unsalted butter
- 1/2 cup chopped pecans
Preheat the oven to 350F. Spray a 9×13 baking dish with nonstick cooking spray. I personally use the ones with flour for baking, like Baker’s Joy or generic equivalent. In a medium bowl or the bowl of your stand mixer, if you have one, combine the boxed cake mix, eggs, oil and the tub of frosting and run the mixer to combine well. Fold in the pecans and then pour into your greased baking dish (I used a pyrex one). Bake about 40 minutes or until golden brown and when a toothpick comes out clean. The cake would be perfect to eat at this point but the sauce puts it over the top!
To make the sauce, melt the butter in a small saucepan. Add the condensed milk and stir while heating through. Add the remaining 1/2 cups of pecans and cook, stirring, for another minute or so, then remove from the heat. Now at this point you can cut the cake and spoon the sauce over it, or do as I did and just pour the sauce all over the top of the cake. I think this is best because the sauce soaks down into the cake, sort of like making a tres leche cake.
It’s hard to believe, but I’ve made it over 1 year smoke free. After nearly 30 years of being a smoker, I finally kicked that habit. Those of you that have stopped smoking know this and the smart people out there that never picked up the nasty habit might not, but like others my metabolism went in the toilet when I quit. I ate no more than when I smoked but weight just piled on. I went from my smoking weight of 195 to 225 before I managed to peel off 20 pounds this past summer. Still, the battle of the gut is a constant struggle with me. Working in the food industry, I am surrounded by it 12 hours a day, everywhere I turn! A lead cook will want me to try some sauce (made with butter and whipping cream of course), or my baker will prepare some new treat that I can’t resist tasting, so I’m always interested in bite-sized desserts and treats. These tasty little morsels allow those of us that can quickly consume 1000 calories in a matter of minutes, to enjoy the deliciousness of something decadent and still keep our daily caloric counts in check.
A slice of a common pecan pie like you’d make at Thanksgiving averages about 500 calories (that’s if you slice your pie into 12 servings). If you’ve purchased your pecan pie that number can double, as most thaw-and-serve pies have crusts made with lard.These tasty little phyllo cups have 75 calories each, so you can limit your intake and not feel so guilty. The crispness of the baked phyllo cup with the sweetness of the praline filing and the toasted pecan is just delectable. These are perfect for a party, tea, reception, shower or just to keep in a Rubbermaid container around the holidays. They make great treats for gift giving, especially when pared with some homemade cookies, and they are extremely simple to make. Give them a try and I’m sure you’ll love adding these to your holiday baking repertoire.
For every 15 phyllo cups (available in the frozen pastry section of most any supermarket), you will need:
- 1 tbsp unsalted butter, melted
- 1 large egg, beaten
- 1 tbsp+1tsp dark brown sugar
- 2 tbsp honey (you can slightly adjust the flavor to your taste depending on the type of honey you use but I personally just get regular amber honey when I make these tartlets)
- 1/4 tsp pure vanilla extract (sometimes I substitute 1/4 tsp Jack Daniels whiskey in place of the vanilla, especially around Christmas)
- 1/2 cup chopped pecans
In a mixing bowl, combine all ingredients except the pecans and mix well. Fold in the chopped pecans. Arrange phyllo cups on a baking sheet, then spoon mixture into the phyllo cups (a heaping teaspoon is a good size to fill the cups). Any extra filling can be evenly distributed between your phyllo cups.
Bake in a 350F preheated oven for 10-15 minutes, until the filling sets, the pecans begin to brown the the phyllo cups brown around the edges. Transfer baked cups to a cooling rack and begin your next batch. Be sure to cool these tartlets completely on a cooling rack. If you cool them on a pan or plate they will become soggy on the bottom and you loose that wonderful crunchiness of the phyllo pastry.