Catherine Butcher Collins
1 box Butter Pecan Cake
1 cup Milk
3 Eggs
1 cont. of Butter Pecan Icing
1-2 handful of Pecans
Mix 1st three ingredients for 2 minutes with mixer. Stir in icing and a handful or two of pecans. Bake at 350 degrees in a greased and floured bunt pan for 35-45 minutes or until a knife inserted in middle comes out clean. Cool for 15 minutes or so before turning out to prevent cake from falling apart.
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