RECIPE #4037 - BUTTER BRICKLE LOAF CAKES - Friday, August 31, 2007 - NewsChannel5.com | Nashville News, Weather & Sports

TAMMY ALGOOD / UT EXTENSION SERVICE

1 (18.25-ounce) package yellow cake mix

1 (3.4-ounce) package vanilla instant pudding mix

4 large eggs

3/4 cup water

1/2 cup vegetable oil

1/2 teaspoon butter or almond extract

1 cup almond brickle chips

1 cup chopped pecans, toasted

Preheat oven to 350 degrees.  Beat cake mix and next 5 ingredients at medium speed of an electric mixer for 5 minutes.  Stir in brickle chips and pecans.  Distribute batter evenly into 2 greased loaf pans.  Bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes.  Remove from pans and allow to cool completely.