ycle, remove from machine and roll out to about 17x10\" rectangle
Prepare bread dough according to recipe directions. Place in large greased
ith 2 1/2 Tbsp Caramel-Pecan Sauce (*recipe follows).
Serve with
inutes or until warm.
Caramel Pecan Sauce:
Melt butter in
Caramel Pecan Sauce: In a small non-stick saucepan, melt caramel pieces gently with
rack.
For the caramel-pecan layer: In a heavy-bottomed
Mix cake according to package instructions.
Before baking, add the canned caramel pecan frosting, coconut and nuts.
Mix well. Bake in 350\u00b0 oven for 35 minutes.
Mix batter ingredients in a pre-sprayed 9 1/2 inch deep dish pie plate. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well. Combine sugar topping ingredients in a small bowl.
Top batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
MIX batter ingredients in a pre-sprayed 9-1/2 inch deep dish pie plate. Combine Cinnamon Sugar Topping Ingredients in a small bowl and set aside. Stir together corn syrup, brown sugar and butter in a small bowl. Add pecans and mix well.
TOP batter evenly with cinnamon sugar topping. Spoon the caramel pecan topping evenly over the batter.
BAKE by placing in a COLD oven; set temperature to 350\u00b0F Bake 25 minutes, until lightly browned and firm in center. Cool slightly; serve warm.
hile dough is rising, make Caramel Pecan Mixture:
Combine butter, brown
heet well.
Arrange 4 pecan halves in a cluster, flat
s melted to deep golden caramel.
Tilt pan and carefully
Follow directions on cake mix box.
Bake as directed. When cake is done (while hot), punch holes in cake and pour Eagle Brand milk over.
When cake is completely cool, ice with caramel pecan icing.
ie dough for bottom crust. Roll bottom crust. Lay in pie
urface dusted with Bisquick; gently roll in Bisquick to coat.
tick to your hands.
Roll the dough out on a
ine a 15x10 inch jelly-roll pan with aluminum foil; lightly
ounter while you prepare the caramel topping. In a medium bowl
nd shape into a rectangle. Roll out into a 16 x
Mix together thoroughly, marshmallow cream and sugar, using hands to form stiff dough.
Add almond extract.
Divide into 4 parts, making each in a roll about 5 inches long.
Wrap and freeze while making sauce.
In top of double boiler, add caramels, butter and cream.
Blend until smooth.
Place log in caramel sauce (working quickly) until coated with sauce, then roll in pecan halves to cover log.
Place on rack until set.
Wrap and store in covered container.