Ingredients
2
tablespoons butter
2
tablespoons packed brown sugar
1/2
cup chopped pecans
1
box Betty Crocker™ Super Moist™ yellow cake mix
1/2
cup sour cream
2/3
cup vegetable oil
4
eggs
1/2
cup butter
2
cups packed brown sugar
2/3
cup heavy whipping cream
2
cups powdered sugar
1
teaspoon vanilla
2
cups chopped pecans
Preparation
Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray. Set aside.
In large microwavable bowl, microwave 2 tablespoons butter, 2 tablespoons brown sugar and 1/2 cup chopped pecans uncovered on High 1 minute or until mixture is bubbling and hot.
In another large bowl, beat cake mix, sour cream, vegetable oil and eggs with electric mixer on low speed 1 minute, then on medium speed 2 minutes. Stir in pecan mixture. Pour into pan.
Bake 30 to 36 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
In 2-quart heavy saucepan, heat 1/2 cup butter, 2 cups brown sugar and the whipping cream to boiling, stirring frequently. Boil and stir 1 minute; remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in 2 cups pecans. Cool 10 to 20 minutes, stirring occasionally, until frosting begins to thicken. Spread warm frosting over cake. Cool before cutting.
