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Butter Pecan Pudding Cake

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BUTTER PECAN PUDDING CAKE

1 pkg. (2 layer size) yellow cake mix 1 pkg. (4 serving size) butter pecan instant pudding 4 eggs 1 cup water 1/4 cup oil 1/2 tsp. imitation maple flavor (optional)

Or use pudding included cake mix and 3/4 cup of water.

Combine all ingredients together in large mixer bowl. Blend; then beat at medium speed of electric mixer for 4 minutes. Pour into greased and floured 13x9 inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until cake tester inserted in center comes out clean. Do not underbake. Cool in pan 15 minutes. Remove and finish cooling on rack. Frost and store cake in the refrigerator.

FLUFFY NUT FROSTING:

Pour 1 1/2 cups cold milk into a deep narrow-bottomed bowl; add 1 envelope of Dream Whip and 1 package of butter pecan instant pudding. Blend; gradually increase speed to high and whip until soft peaks will form, 4 to 6 minutes. Spread on top and sides of cake and sprinkle with 1/3 cup of chopped pecans.


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