Eggs

Do Nothing Tornado Cake

 

Do -Nothing- Tornado- Cake

 

Do Nothing Tornado Cake

 

 

 

Ingredients:

Cake:

2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple

 

Topping:

1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes

 

 

 

 

Directions:

Preheat your oven to 350 degrees and grease a 9×13″ baking pan with butter
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
Pour into your baking pan and bake for 40-45 minutes or until golden brown
Poke several holes in the cake with the handle of a wooden spoon
In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
Pour your topping evenly over your cake, slice, and enjoy!

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PECAN PIE BROWNIES

PECAN -PIE- BROWNIES

 

PECAN PIE BROWNIES

 

 

 

INGREDIENTS:

1 box Brownie mix ,

must have instructions for making in 13×9 pan + ingredients listed on the package

 

 

PECAN PIE FILLING:

1 cup Sugar

1 1/2 cups Light Corn syrup

4 Eggs

1/4 cup Unsalted butter

1 1/2 teaspoon Vanilla extract

2 cups Pecans, roughly chopped

 

 

 

Directions:

Preheat oven according to brownie package instructions.

Whisk together the sugar, corn syrup, eggs, butter, and vanilla in a small saucepan. Place on the stove top over medium high heat and begin to cook, stirring continuously.

Mix brownies according to package instructions. Pour brownie batter into a greased 13×9 inch pan and place in oven to bake for 20 minutes.

* see note about cooking time below As the brownies bake the filling in the saucepan should have thicken enough to coat your spoon (about 15 minutes). Stir the pecans into the mixture and continue to cook for 2-3 minutes until the mixture reaches the consistency of runny oatmeal. You want it to be loose enough to pour over the brownies but not liquid.

When the brownies have finished pre-baking remove them from the oven and pour the pecan pie filling over them spreading it out to cover the brownies completely. Place them back in the oven and bake for 25-30 minutes or until the filling only jiggles slightly in the middle when you move the pan. Let cool to room temperature before cutting.

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