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Title: Down South Sweet Tea Cake
Categories: Cakes, Nuts, Citrus
Yield: 12 servings

15 1/2 oz Box yellow cake mix
3 3/8 oz Box instant vanilla pudding
- mix
1 c Strong brewed tea; cooled,
- divided
4 lg Eggs; room temperature
3/4 c Canola oil
1 ts Vanilla extract
1/2 ts Lemon extract
1 c Chopped pecans; toasted
2 c Confectioners' sugar
1/3 c Unsalted butter; melted

Set oven @ 350ºF/175ºC

Grease and flour a 10" fluted tube pan. In a large bowl,
combine cake mix, pudding mix, 3/4 cup tea, eggs, oil,
vanilla and lemon extract; beat on low speed 30 seconds.
Beat on medium 2 minutes. Stir in pecans. Transfer to
prepared pan. Bake until a toothpick inserted in center
comes out clean, 45-50 minutes.

Cool in pan 10 minutes before removing to a wire rack to
cool completely. In a small bowl, mix confectioners’
sugar, butter and enough remaining tea to reach desired
consistency. Pour glaze over top of cake, allowing some
to flow over sides.

Melissa Millwood, Lyman, South Carolina

Makes: 12

RECIPE FROM: https://www.tasteofhome.com

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