| Coffee Break Cake
1 cup of crushed chocolate-covered graham crackers
1 cup of chopped pecans
2 teaspoons of ground cinnamon
1 package (18.25 ounces) of yellow cake mix
1 1/4 cups of water
3 eggs
1/3 cup of vegetable oil
1/2 cup of sifted confectioners sugar
2 teaspoons of milk
1 teaspoon of vanilla extract |
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Preheat oven to 350ºF. In a small bowl, combine cracker crumbs, pecans, and cinnamon. In a large bowl, combine cake mix, water, eggs, and oil. Beat at low speed of an electric mixer for 30 seconds. Beat at medium speed for 2 minutes. Pour 2/3 of the batter into a greased 10-inch tube pan. Sprinkle one-half of the cracker crumb mixture over batter. Pour remaining batter over crumbs. Sprinkle remaining crumb mixture on top. Bake 40 to 45 minutes, or until a toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on a wire rack. In a small bowl, combine confectioners sugar, milk, and vanilla; stir until smooth. Drizzle glaze over cake. Serves 12-16.
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