1 pkg. Duncan Hines butter recipe golden cake mix
1/2 c. Crisco oil
1 c. (8 oz.) dairy sour cream
1/4 c sugar
1/4 c. water
4 eggs

FILLING:

1 c. chopped pecans
2 tbsp. brown sugar
2 tsp. cinnamon

Preheat oven to 375 degrees. In a large bowl blend cake mix, sour cream, oil, sugar, water and eggs. Combine at high speed for 2 minutes. Pour 2/3 of the batter in pan. Spread remaining batter evenly over filling mixture. Bake at 375 degrees for 45-55 minutes until cake springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.

GLAZE:

Blend 1 cup confectioners sugar and 2 tablespoons milk; drizzle over cake.

When baking at High Altitudes: Stir 1/2 cup flour into mix. Mix as directed above using the sour cream, 1/3 cup Crisco oil, 2 tablespoons sugar, 2/3 cup water and 4 eggs. Bake at 400 degrees until done (40-50 minutes). Crisco oil is recommended as some other oils may cause the cake to fall. Makes 12-16 servings.

CHOCOLATE BUTTER CREAM FROSTING:

1/3 c. soft butter
1/8 tsp. salt
3 c. confectioners sugar (sift if lumpy)
3 (1 oz.) sq. unsweetened chocolate, melted
1/4 c. milk
1 1/2 tsp. vanilla

Beat butter, salt and 1 cup confectioners sugar until light and fluffy. Blend in melted chocolate. Then add rest of sugar alternately with milk and vanilla. Mix until smooth and creamy. Add more sugar to thicken or milk to thin frosting if needed for good spreading consistency. Frosts two 8 or 9-inch layers or a 13x9-inch cake.