Breakfast: Caramel Nut Breakfast Cake Recipe
Ingredients
1 package white cake mix (regular size)
2 large eggs
2/3 cup water
1/2 cup all-purpose flour
1/4 cup canola oil
Instructions
Preheat oven to 350 °. Reserve 1 cup cake mix for topping. In a large bowl, combine eggs, water, flour, oil and remaining cake mix; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to a greased 13x9-in. baking pan.
In a small bowl, combine brown sugar, pecans and reserved cake mix; stir in butter until crumbly. Sprinkle over batter. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. In a small bowl, mix confectioners' sugar, corn syrup and water until smooth; drizzle over warm cake. Serve warm.
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Nutrition Facts
Serving Size: 18
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
