- 1 tablespoon butter
- 1/2 cup plus 1 tablespoon sugar
- 1 cup pecan meal
- 3/4 cup Kinloch Plantation Pecan Oil
- 1 box butter cake mix
- 1 cup sour cream (low-fat can be substituted)
- 4 eggs
Combine the sugar, the pecan oil, cake mix and sour cream in a large mixing bowl. Stir until the mixture is moistened. Add the eggs, one at a time, blending with each addition. Add the remaining pecan meal and stir to mix well. Pour the mixture into the pan and bake until a cake tester inserted in the cake comes out clean, about 1 hour.
Remove from the oven and cool before turning the cake out on a cake platter to slice.
Makes 1 cake to serve 10 to 12