WKYT - Chef Walter - Recipes

Judith’s Butter Brickle Bread Thursday, April 1, 2010


1 box yellow cake mix
1 small box instant vanilla pudding mix
4 large eggs
¾ cup water
½ cup oil
½ tsp vanilla
1 cup almond brickle chips (or toffee chips)
1 cup pecans, toasted at 350 deg for 5 minutes


Preheat oven to 350 deg. Combine cake mix and next five ingredients. Beat at medium speed for 5 minutes. Stir in chips. Spray two medium loaf pans with cooking spray and sprinkle toasted pecans in pans. Pour batter evenly over pecans. Bake at 350 deg fro 55 minutes or until toothpick comes out clean. Cool on a wire rack for 10 minutes.
This good recipe comes from a cookbook published by the Tennessee Farm Bureau. It is called Country Classics Volume II. And you can order it by calling the Bureau at 931 388-7872 ext 2217.


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