Shelly's Recipe

DARK AND STICKY CAKE

Category: Cakes from Cake Mixes

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 pkg plain devils food cake mix
1 (3.9 oz) pkg instant chocolate pudding mix
1 (15 1/4 oz) can fruit cocktail, undrained
4 large eggs
1/4 cup vegetable oil
1 cup finely chopped pecans
1/2 cup packed light brown sugar
1/2 cup coarsely chopped pecans

Glaze:
1 stick butter
1/2 cup sugar
2 tbsp unsweetened cocoa
1/2 cup whole milk
1 cup coarsely chopped pecans

Preheat the oven to 325. Spray a 13x9 inch pan with vegetable oil spray and dust with flour. Set the pan aside.

Place the cake mix, pudding mix, fruit cocktail and its juice, eggs, oil and finely chopped pecans in a large mixing bowl. Beat on low speed for 1 minute, then increase the speed to medium and beat 2 minutes more. Turn the batter into the prepared pan. Combine the light brown sugar and coarsely chopped pecans in a small bowl. Sprinkle this mixture on top of the cake. Place the pan in the oven.

Bake until the top of the cake springs back with lightly pressed with your finger, from 40 to 45 minutes. While the cake is baking, place the butter, sugar, cocoa, and milk in a small saucepan over medium heat. Stir and bring to a boil. Remove from the heat and stir in the coarsely chopped pecans. Keep warm.

Remove the cake from the oven, and let it cool 10 minutes. Spoon the glaze over the warm cake, spreading evenly. Slice and serve warm or at room temperature.