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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 1 |
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This recipe came from Mark Williams, the head chef of the Brown-foreman club in Louisville Kentucky Ingredients:
1 cup chopped pecans |
1 (18 ounce) box yellow cake mix |
13 1/2 ounces instant vanilla pudding |
4 eggs |
1/2 cup cold water |
1/2 cup southern comfort |
1/2 cup butter |
1/2 cup cold water |
2 cups granulated sugar |
1 cup southern comfort |
Directions:
1. Preheat oven to 325 degrees.
2. grease and flour 12 cup Bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix cake mix, pudding mix, eggs, 1/2 cup water and 1/2 cup southern comfort.
5. Pour over nuts and bake for 1 hour.
6. For the glaze.
7. Melt butter in a saucepan, stir in sugar and water and boil for five minutes remove from heat and stir in southern comfort.
8. prick top of camw frequnetly in pan.
9. pour glaze over cake and let soak through.
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