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Country Kitchen
January 1, 2008 Previous Recipe | Next Recipe
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CHICKEN CAN CAN
MACARONI CASSEROLE
TURTLES
BREAKFAST CASSEROLE
ORANGE NUT CAKE
SANTA FE SOUP
FIRE CRACKERS
PUMPKIN CHIFFON PIE
ALABAMA APPLE WRAPS
STRAWBERRY SALAD
ORANGE NUT CAKE

1 cup pecans, chopped and toasted
1 box butter recipe golden cake mix
1/2 cup oil
1 cup orange juice
4 eggs
1 (3-ounce) box instant French vanilla pudding
SAUCE:
1/2 cup orange juice
1 cup sugar
1 stick butter

Grease and flour Bundt pan. Sprinkle 1/2 of toasted pecans in pan. In a large mixing bowl, combine cake mix, oil, juice, eggs and instant pudding. Beat for 2 minutes on medium speed. Stir in remaining toasted pecans. Pour into cake pan. Bake 1 hour at 325 degrees.
Combine sauce ingredients in a small sauce pan, and boil for 3 minutes. Pour over hot cake in pan. Do not remove cake from pan until cooled.
Note : Delle says this cake is great for freezing and eating right out of the freezer.





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