Cookie Crust Crunch Cake Recipe
Ingredients
| 2-1/4 cups vanilla wafer crumbs | ||
| Pecans | 1/4 Cup (16 tbs), finely chopped | |
| Sugar | 1/2 Cup (16 tbs) | |
| Butter stick/Margarine | 1/2 | |
| Yellow cake mix | 1 box | |
| Eggs | 3 Large | |
| Butter stick/Margarine | 1 , softened | |
| Orange | 1 Tablespoon | |
| Water | 2/3 Cup (16 tbs) | |
Directions
Combine vanilla wafer crumbs, pecans, and sugar in bowl.
Add 1/4 cup butter; cut in until crumbs are fine.
Divide evenly into 2 greased 9x5x3-inch loaf pans.
In a large mixer bowl, combine cake mix, eggs, 1/2 cup butter, orange extract, and water.
Mix cake as directed on package; divide batter evenly into pans.
Bake at 350 degrees for 60 minutes or until tested done in center of cake.
Cool in pans on rack 5 minutes; loosen cake from pans; turn upside down on rack; cool completely.
These loaves freeze nicely.
Add 1/4 cup butter; cut in until crumbs are fine.
Divide evenly into 2 greased 9x5x3-inch loaf pans.
In a large mixer bowl, combine cake mix, eggs, 1/2 cup butter, orange extract, and water.
Mix cake as directed on package; divide batter evenly into pans.
Bake at 350 degrees for 60 minutes or until tested done in center of cake.
Cool in pans on rack 5 minutes; loosen cake from pans; turn upside down on rack; cool completely.
These loaves freeze nicely.
Chef
