3 teaspoons milk1 Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with cooking parchment paper.
medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside. </picture>
large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter evenly over pecan mixture in pan. </picture>
29 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool pan on cooling rack 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Replace any pecans that may still be in pan on top of cake. Cool 15 minutes. </picture>
small bowl, mix powdered sugar and 2 teaspoons of the milk until well blended. If too thick to drizzle, add additional milk, 1/4 teaspoon at a time. Drizzle with fork over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.
Next up, the winner of the great pancake debate, just in time for the holiday break. The pecan bars (recipe below) have become a seasonal regular and should not be relegated to this single time of year
Put the cake in a food processor and pulse into fine crumbs. 4 cups chocolate cake crumbs ( use leftover Chocolate Bourbon Cake , or any chocolate cake, great when you have a cake failure, smile). 2 cups coarsely chopped pecans toasted. Add the crumbs to a bowl add only 3 cups of the powdered sugar (reserving 1 cup for later to garnish) cocoa powder, salt and chopped pecans, stir to combine. 4 cups chocolate cake crumbs ( use leftover Chocolate Bourbon Cake , or any chocolate cake, great when you have a cake failure, smile). 2 cups coarsely chopped pecans toasted