I really wanted to name this Divine Coffee Cake or some other sinfully delicious name but in honor of my late Auntie Thelma I will just call it what she did.
Whenever I think of my Aunt it is with a smile on my face. I remember her mostly because she was the most energetic, cheerful, funny, "Young at heart" lady I have had the pleasure to know. She grabbed life by the horns and was golfing and gardening and staying up late with Johnny (Carson) well into her 80's. Auntie Thelma loved to clip the funnies from the paper and would always have them on the fridge and would send them in cards she would send for birthdays or holidays. You never received a card without her beautiful script filling every space possible in the card and on the back.
She also loved to try new recipes and every Thanksgiving she spent with us she would bring a new type of Jello salad and they were always delicious. She loved to bake and I would always ask her for her recipes and still to this day have many of them.
If you want to preserve the writing of recipes handed down over the generations do what I do, laminate them. That way when you are using the recipe, if you spill, and I ALWAYS spill, you just wipe it off and the recipe card is saved. Sometimes you don't realize how much just seeing a persons handwriting brings back wonderful memories; at lease for me it does.
Here's what you need:
1 box yellow cake mix, with pudding in the mix
1-1/3 cup canola or vegetable oil
1 cup water
2 tsp. vanilla extract
Filling and Topping
1-1/2 cups graham cracker crumbs
1/2 cup brown sugar
1/2 cup pecans, or walnuts, finely chopped
1-1/2 tsp. cinnamon
1/3 cup butter, melted
1-1/4 cup powdered sugar
1-1/2 - 2 Tbl. water
1/2 tsp. vanilla
Preheat oven to 350 degrees. Mix the cake mix, oil, water, eggs, and vanilla in a large bowl on medium for 3 minutes. Set aside. Mix the filling ingredients until well mixed. Set aside.
Spoon the rest of the cake mixture over the filling and carefully spread out. Sprinkle with the remaining topping and bake for 45 minutes.
A toothpick inserted into the center should come out clean. Cool completely.
Mix the glaze until smooth and drizzle (or in my case, make a double batch AGAIN and
pour) over the cooled cake.
I know, I know, I over-do the glaze thing on most cakes with a glaze topping, but it's just so yummy that way!
When I made this recipe on Friday I found out that at EXACTLY 2:30pm in the winter the light shines through my high windows in the living room onto my pub table in the kitchen perfectly for the next set of beautiful images. I like the think there was even a little bit of Angel singing "aaaaahh" in the background....
Serves - one 9 x 13
Here's the handy printable - Coffee Cake
Recipe from my beautiful Auntie Thelma Moore.
***NOTE: I have revised the topping and filling amounts so if you printed this before 2/27/12, please reprint or you might have way too much topping and filling.
You can find me linking up each week Here