MacEwan once said: "We make a living by what we get, but we make a life by
what we give." This is the perfect cake to wrap in cellophane. With a big
bow and a package of freshly ground coffee, this is a little way we can show we
1/2 cup butter, melted
1 cup graham cracker crumbs
1/2 cup dark brown sugar
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
2 cups confectioners' sugar
3 tablespoons fat-free milk
1/4 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup butter
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2/3 cup fat-free milk
Preheat the oven to 350
. Butter and flour a 9 1/2 x 3 1/4-
inch nonstick fluted tube/Bundt pan.
2. Crumbs: In a medium bowl, mix melted butter, graham
cracker crumbs, brown sugar, pecans and cinnamon. Set aside
for later use.
3. Glaze: In a small bowl, mix the confectioners' sugar with the
milk and vanilla. Set aside.
4. Cake: In a medium bowl, mix the flour, baking powder
and baking soda; set aside. In a large bowl, use a mixer to
cream butter and sugar, then beat in eggs and vanilla.
Alternately beat in flour mixture and milk;
beginning and ending with the flour.
5. Pour half the batter into the prepared pan; sprinkle with half
the crumb mixture. Top with the remaining batter and the rest
of the crumb mixture.
6. Bake in the preheated oven for 35 minutes. Turn out onto
baking sheet and then turn the cake onto serving plate.
Immediately drizzle icing over the upside-down cake.
7. After the icing sets, this cake may be wrapped in clear
cellophane on a doily for a present. Don't forget the big bow.
Makes 16 servings