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
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