Butter Brickle Loaf Cake

• 1 cup chopped pecans
• 1 (18.25 oz.) package yellow cake mix
• 1 (3.4 oz.) package vanilla instant pudding mix
• 4 large eggs
• 3/4 cup water
• 1/2 cup vegetable oil
• 1/2 teaspoon butter flavoring, or vanilla extract
• 1 cup almond brickle chips

Bake pecans on a baking sheet at 350 degrees for 5 minutes, or until toasted, stirring once. Set aside. Beat cake mix, pudding mix, eggs, water and oil at medium speed with an electric mixer for about 2 minutes. Stir in almond brickle chips just until blended. Sprinkle toasted chopped pecans evenly over bottoms of 2 lightly greased 9x5-inch loaf pans. Pour cake batter evenly over pecans.

Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. Serving suggestion: Serve with butter curls or caramel sauce. These loaves freeze for up to 3 months by wrapping tightly in plastic wrap and heavy-duty aluminum foil. Yield: 2 loaf cakes.