CAJUN SMASH CAKE

CAJUN SMASH CAKE

From the kitchen of
1870 Banana Courtyard French Quarter/B&B & Beyond
New Orleans, Louisiana

Ingredients

1 cup toasted, chopped pecans
1 egg
1/4 cup Brandy
1 box yellow cake mix
1 stick of butter (softened)
8 ounces cream cheese (softened)
2 MORE eggs
1 box powdered sugar
1 teaspoon vanilla extract

Directions

Toast pecans. Let them cool before chopping.
Beat egg with Brandy.
Mix cake mix, egg, Brandy, and butter (mixture will be dry).
Moisten hands with water, then press batter into ungreased 9 x 13 pan.
Press pecans into top of batter.
Beat cream cheese, 2 eggs, powdered sugar, and vanilla together until creamy.
Pour over batter already in pan.
Place pan on cookie sheet, to prevent scorching bottom.
Bake at 350 degrees F for 35 minutes until golden brown.
Allow to thoroughly cool, before cutting into squares.
Store in container or wrap in foil. (You might want to consider a locked box if you have midnight raiders in your house.)
The squares freeze well. Serve thawed, at room temperature.
Yield: 12-16 squares
Prep time: 15 minutes.
Bake time: 35 minutes.
Cool time, 2 hours or more.

Submitted by Mary Ramsey on 8/31/02.

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