PCLinuxOS Recipe Corner Bonus:

Butter Pecan Praline Poke Cake

INGREDIENTS:

1 (15oz) box butter pecan cake mix
1 (16oz) can coconut pecan frosting
4 large eggs
3/4 cup vegetable oil
1 cup milk
1/2 cup chopped pecans

FOR THE SAUCE:

1 (14oz) can sweetened condensed milk
1/4 cup butter
1/2 cup chopped pecans

DIRECTIONS:

Preheat the oven to 350 degrees F and grease a 9x13 inch baking dish.

In a large bowl, add the cake mix, coconut frosting, eggs, oil, and milk. Beat the mixture with a mixer until well blended.

Stir in pecans and pour the batter into the prepared pan.

Bake until a toothpick inserted in the center comes out clean. 30-40 minutes

Remove the cake from the oven, and using the handle of a wooden spoon, poke holes all over the cake. Set aside while you work on the sauce.

In a saucepan over medium heat, melt butter. Add condensed milk and stir well.

Bring to a simmer, then stir in the chopped pecans. Remove from heat and pour the sauce slowly over the cake, letting it run down into the holes and down the sides.

Let the cake cool before slicing and serving.

TIPS:

Can be stored for several days refrigerated. For best taste, serve at room temperature or heat individual servings in the microwave for 10-15 seconds.

Serve with a scoop of Vanilla or French Vanilla ice cream, and cup of hot fresh coffee.

NUTRITION:

Calories: 374         Carbs: 51g         Sodium: 288mg         Fiber: 1g         Protein: 5g