Butter Pecan Chocolate Chip Cake with Nutmeg Frosting

My time spent living in Kentucky (1 year) was a wonderful experience for this California Girl, not only in the slower life style, but the cooking and collection of recipes.

From my friend Mary Ann Hartley

1  Super Moist Butter Pecan Cake Mix
1  Package (3.4 ounces) vanilla instant pudding and pie filling
2  Large eggs
1  Stick butter or margarine, melted
2/3  Cup water
2/3  Cup chocolate chips
2/3  Cup nuts, chopped (I used walnuts)
2/3  Cup butterscotch chips

In a large bowl mix cake mix, pudding mix, eggs, margarine, and water. Fold in chocolate chips and nuts.

Spread batter in a sprayed 9 x 13 inch pan. Sprinkle butterscotch chips over batter.

Bake in a preheated 375°   oven for 30 to 35 minutes.

Remove from oven and let cool.

Nutmeg Frosting: 

1  Can rich and creamy vanilla frosting
1  tsp. vanilla flavoring
1 1/2  tsp. ground nutmeg

Put frosting out into a glass dish or pitcher.

Add vanilla flavoring and nutmeg.

Microwave on high about 30 seconds.

Remove and mix well with wire whisk.

Pour over cake.

Add more nuts on top if desired.

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About Delicious Goodies

Love life, the outdoors, photography, reading, cooking, baking, spending time with family. Just a girl next door in what I call paradise - Southern California. By no means a professional cook, I do enjoy cooking, trying new recipes and sharing with others. I hope you enjoy what you find here! I have one Vegan in the family, so we are always making two meals, rather fun, and it allows us to try new ideas. When I was in Middle School I use to help my Grandmother make cookie canisters - every year at Christmas we would make an assortment of cookies, breads, candy and put them in a wrapped canister and give them as gifts. I still enjoy this idea, although haven't done it that much - at least not an assortment of goodies. I think this year will be the year I go back to that idea and see how everyone likes it. Have a wonderful week, and spread kindness everywhere you go!
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