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Cookie Crust Crunch Cake

chef.jackson's picture
Ingredients
  Vanilla wafer crumbs 2 1⁄4 Cup (36 tbs)
  Pecans 1⁄4 Cup (4 tbs), finely chopped
  Sugar 1⁄2 Cup (8 tbs)
  Butter stick/Margarine 1 1⁄2 , 1 stick softened
  Yellow cake mix 18 1⁄4 Ounce (1 Box)
  Eggs 3 Large
  Orange extract 1 Tablespoon
  Water 2⁄3 Cup (10.67 tbs)
Directions

Combine vanilla wafer crumbs, pecans, and sugar in bowl.
Add 1/4 cup butter; cut in until crumbs are fine.
Divide evenly into 2 greased 9x5x3-inch loaf pans.
In a large mixer bowl, combine cake mix, eggs, 1/2 cup butter, orange extract, and water.
Mix cake as directed on package; divide batter evenly into pans.
Bake at 350 degrees for 60 minutes or until tested done in center of cake.
Cool in pans on rack 5 minutes; loosen cake from pans; turn upside down on rack; cool completely.
These loaves freeze nicely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
80 Minutes
Ready In: 
90 Minutes
Servings: 
8

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 568 Calories from Fat 252

% Daily Value*

Total Fat 29 g44.1%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 98 mg32.7%

Sodium 529.1 mg22%

Total Carbohydrates 72 g24%

Dietary Fiber 2.2 g8.8%

Sugars 41.1 g

Protein 7 g13.9%

Vitamin A 17% Vitamin C 0.11%

Calcium 3.8% Iron 5.6%

*Based on a 2000 Calorie diet

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Cookie Crust Crunch Cake Recipe