Brown Sugar Cake

Brown Sugar Cake

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 Eggs
2/3 cup Sour Cream
2/3 cup Water
1/2 cup Oil
1 cup packed brown sugar
1 cup chopped Pecans
2 tsp. Powdered sugar

Directions

HEAT oven to 350ºF.

BEAT first 6 ingredients with mixer 3 min. or until well blended. Add brown sugar and nuts; mix well.

POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen 

cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

Footnotes

Sprinkle pan with combined 2 Tbsp. granulated sugar and 1/4 tsp. ground cinnamon after spraying with cooking spray. Then fill with batter and bake as directed.

Cook’s Country Barbequed Dry-Rub Chicken

Cook’s Country Barbequed Dry-Rub Chicken

(serves 4-6)

3 Tbs dark brown sugar 

2 tsp chili powder 

2 tsp paprika 

1 1/2 tsp pepper 

1 tsp dry mustard 

1 tsp onion powder 

1 tsp salt 

1/4 tsp cayenne pepper

3 lbs bone-in, skin on chicken pieces

1. Rub chicken – Combine brown sugar, chili powder, paprika, pepper, dry mustard, onion powder, salt and cayenne in small bowl. Transfer half of dry rub to shallow dish; reserve. Pat chicken dry with paper towels and coat over and under skin with remaining rub. Transfer to plate and place in refrigerator, covered, for one hour.
   
   

2. Grill chicken – Grill chicken (skin side down) until skin is well browned and crisp (15-20 min)

3. Dredge chicken – Lightly coat skin side of chicken with reserved rub and return to grill, skin side up. Continue to grill, covered, for 15-20 min (until rub has melted into a glaze)
   
   
   
   

4. Rest – Transfer chicken to a plate, lightly tent with foil and let it rest for 5 minutes before serving.