Alright folks. I realize this may be a little dangerous, but I am going to give y’all the recipe to the birthday cake that Jeffrey and I enjoyed a couple of weeks ago. I figured I would just nickname it Crack Cake, because well… yeah. It’s formal name is “Butter Pecan Cake with Pecan Pie Filling, Coconut Pecan Icing, and a Chocolate Glaze”. YEP. THAT’S RIGHT. Use that imagination for a second and pretend you are tasting those flavors right now. Mmmmmmm. It’s ridiculous.Don’t like pecans? Don’t like coconut? Well, this here cake’s gonna change that. Believe me when I say that there is NO WAY you cannot like this bitchin ass baked good. I myself have never cared for pecans, pecan pie, butter pecan… none of it. Some people would say that is pure insanity in itself. But this pecan-laden sugar monster beat me into submission. So I, dear friends, am here to pass that glorious experience on to you.
A disclaimer of sorts: we didn’t make this from scratch. When we were concocting the recipe, we weren’t really sure if it was going to be as good as it seemed. We didn’t want to waste a bunch of time baking with nothing to show for it, so we used pre-packaged cake and icing mix. It was my birthday after all, and we had a damn romantic comedy to watch! If you want to take this to the next level and bake it from scratch, GO FOR IT. Just promise me you will report back. So, without further adieu…
1 package of butter pecan cake mix (we used Duncan Hines)
eggs, canola oil, & water as called for in the cake mix
1 prepared pie shell
2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 tablespoon molasses
2 tablespoons melted butter
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla
1 tub of coconut pecan icing (we used Duncan Hines)
1 bottle of chocolate glaze (again, Duncan Hines… they should be sponsoring this post damnit!)
- Prepare the cake mix as instructed on the box. Make sure you make two layers… we did 9″ rounds.
- Preheat oven to 375 degrees.
- Combine beaten eggs, corn syrup, brown sugar, molasses, butter, flour, salt, and vanilla in a bowl. One variation would be to add chopped pecans to this as well, but we didn’t since I don’t like pecans (or so I thought!).
- Pour mixture into the pie shell and bake for 30 minutes. The filling won’t be completely set at this point, but this is what you want. Allow to cool for 5-10 minutes.
- Flop one of those cake layers out onto a plate and start scooping out the pie filling and piling it up on top.
- Once you have as much pie goo as you can get on this layer, flip your other cake layer over and put it on top. The filling is going to ooze out of the sides… don’t worry, it will still be delicious.
- Pop open that tub of icing and get to town slappin that stuff on. Whatever you d, make sure you use it all.
- Follow the directions to heat up the chocolate glaze and pour that stuff over the cake as you see fit.
- Try as you might to allow the cake to sit in the refrigerator for a few minutes before you dig in. But if you can’t help yourself, that’s okay.
You’re welcome. :)