If any of you in blogland follow my hysterically funny cyber friend Cherin (NOT Ruth! LOL) a/k/a LanyardLady's blog, you saw her recipe a couple of weeks for Butter Pecan Cake.
Cherin is like a female Lewis Grizzard, and for all you fans or the late, great Bubba, you know what I'm talkin' bout! I visit her blog every morning to get my daily dose of Southern funny. Reading her posts is like a trip back home. You can't wait to get there and you hate to leave. A terrific example of her wickedly funny sense of humor is today's post about bras. You have got to read it.
A couple of weeks ago, I landed on Cherin's page and found nirvana. A cake recipe after my own heart, and waistline. Like Cherin, I've never been a big fan of sugary, greasy frosting. I like more cake than frosting, so all the rest of you can fight over the end pieces all you want. I'll take a nekid (ah, Lewis! Lord, I still miss you!), plain old cream cheese pound cake any day.
Anyway, back to the recipe for frosting inside the cake. Here it is, and I hope Cherin won't mind that I tweaked it just a tad because, well you know me, I can't leave anything alone. She got the recipe from a friend at work, a recipe for Butter Pecan Cake. It called for a bundt pan instead of loaf pans, but I don't like the shape of a bundt cake. I got scared by one once when I was a child. Hee Hee. I also baked it an hour instead of 45 minutes. I have a gas oven, so you may need to adjust the temp and time accordingly.
1 Box Carrot Cake Mix
1 lb. Tub Cream Cheese Frosting
1/2 cup vegetable oil
1 cup water
If you use a whipped frosting, get the big ass tub. Preheat the oven to 325 degrees. Grease and flour two glass loaf pans. Combine all ingredients (Cherin's recipe calls for the frosting to be added last, but I was too impatient for that). Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Now I am definitely not a fast food proponent. I like to bake from scratch. I like real food grown in my own garden and put up by me. I'm a foodie to the max and usually disdain boxed, prepackaged, frozen, or commercially canned anything, but I gotta tell ya, you will absolutely not believe how good this cake is. It is a dense, moist, utterly decadent slice of heaven. You must try it!
I have since made this cake with almost every kind of boxed cake mix and frosting on the grocery aisle: Lemon Cake and Lemon Frosting, Lemon Cake and Buttercream Frosting, Caramel Cake with Caramel Frosting, Caramel Cake with Coconut Pecan Frosting, Devil's Food Cake with Dark Chocolate Frosting, and Red Velvet Cake with Cream Cheese Frosting. The carrot cake is my favorite. I don't think I will ever eat another kind of carrot cake again. All that peeling and grating is for the birds, but don't tell my "real food" proponents I said that.
All props to Cherin for the original recipe. If she minds that I corrupted her recipe a tad, I'll send her a cake. Maybe that will make up for it.