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    You are in: Home / Recipes / Icing-in-the-Cake Cake Recipe
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    Icing-in-the-Cake Cake

    1/7 Photos of Icing-in-the-Cake Cake

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    anni's Note:

    This recipe comes from a community church cookbook. It is easy and delicious. I have friends that have made this with other flavor combinations and the result has always been good thus far. The best part is since it is not "iced", we can consider it a lower-fat snacking cake. LOL!

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    Ingredients:

    Servings:

    Units: US | Metric

    • 4 eggs
    • 1 cup water
    • 1/2 cup oil
    • 1 (18 1/4 ounce) box butter pecan cake mix
    • 1 (1 lb) container coconut pecan frosting

    Directions:

    1. 1
      Mix all together with mixer.
    2. 2
      Bake in a well-greased bundt pan at 375 for 45-55 minutes.
    3. 3
      Cool 20 minutes before turning out on cake plate.

    Ratings & Reviews:

    • on April 03, 2011

      55

      I used a french vanilla cake mix and a can of lemon supreme frosting, because that is what I had in the pantry to use up. This cake turned out so flavorful and moist, with great texture. The outside of the cake was quite brown, and the inside was beautiful, a pleasant light yellow color. I put a little of the batter into a 6 oz. custard cup to bake alongside the cake so that I could taste the end result without cutting into the main cake. Even with that, the cake rose very high and almost overflowed my bundt pan. I might need to make 2 little extra cakes next time just to be sure it doesn't overflow.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 03, 2009

      55

      My family LOVES this recipe! It is our "go-to" dish for bake sales, pot lucks, and work lunches. Is best eaten the day after it's baked, and the flavor combinations are endless! My 9-year-old daughter made a lemon mix/lemon frosting combo to take to the fire station, and it turned out beautifully. THANKS!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2009

      55

      Oh God, how have I not rated this yet???? This is an amazing recipe! I usually end up using a yellow cake mix with chocolate frosting. I also butter my bundt pan really, really generously using a sandwich bag turned inside out and whatever I have on hand (last I checked it was Country Crock). I did a pineapple cake mix with coconut pecan frosting for my family and it was gone in about fifteen minutes. Thanks for sharing this delightful recipe!!!! **UPDATE 10FEB2009: So, I've made this recipe yet again . . . and for the Valentine's day flair, I used a box mix of red velvet cake and used cream cheese frosting . . . it is gorgeous and delicious! **UPDATE 26JULY2009: I love the versatility of the ingredients - especially since I wanted just a small amount for my husband and me. He was awesome enough to suggest halving the recipe - so we can make the other half fresh next week! The ingredients halved perfectly and I fit it into my 8"x8" square glass dish. I LOVE this recipe!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (44)

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    Nutritional Facts for Icing-in-the-Cake Cake

    Serving Size: 1 (100 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 325.0
     
    Calories from Fat 215
    66%
    Total Fat 23.8 g
    36%
    Saturated Fat 6.0 g
    30%
    Cholesterol 74.4 mg
    24%
    Sodium 119.2 mg
    4%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 18.5 g
    74%
    Protein 3.2 g
    6%

    The following items or measurements are not included:

    butter pecan cake mix

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