Landslide Cake

A REAL FLOP!?

As I've said before... "if you cook, you are going to have flops now and then."  But you learn from those "flops."  The cake in this picture was a "flop" to me.  I made it to serve to my Sunday Morning Coffee group and would have thrown it in the trash if there had been time to make something else.  Then I decided to go ahead and serve it telling them upfront it was a "flop."  They actually loved it and one even came up with the name Landslide Cake.  So, here is the recipe and a way to actually fix the problem of it falling apart.

1 butter pecan cake mix
4 eggs
1 cup water
3/4 cup cooking oil
1/2 cup chopped nuts
2 Granny Smith apples, peeled and chopped
1 container of Caramel Icing

Preheat oven to 350 degrees.  Mix cake mix, eggs, water and oil until well blended.  Fold in apples and nuts.  Pour into 13 x 9" baking dish.  Bake 35-40 minutes or until toothpick inserted in center comes out clean.  Ice while still warm.

These are the change s I made.  #1 - my apples were too large.  They need to be chopped really small.  #2 - the nuts were too large.  They needed to be chopped fairly small.  #3 - I used a Bundt pan and since I wanted to ice while the cake was warm, taking it out of the pan was a problem.  The size of the apples and nuts made most of them settle at the bottom of the cake causing it to start cracking as it came out of the Bundt pan.  Solution - use a flat pan like the 13 x 9" and don't take it out.  Use it to serve your cake from.  Another problem with it becoming a "Landslide Cake" was the weight of the icing.  With the cake still being hot, the weight of the icing made it fall apart even more.  BUT... the taste is great.  So, make it in a flat pan and ice it while warm without removing it from the pan.  End of problems.