Preheat a convection oven to 325℉. Lightly oil 2 half sheet
pans (13x18-inch).
To make the streusel, stir together the pecans, cinnamon,
and brown sugar until well blended. Set aside.
Blend the white sugar and butter together in a 12-quart
mixing bowl with a paddle until creamy. Add eggs one at a
time. Mix in the sour cream and Kahlua until smooth.
Add the Heritage Ovens Buttermilk Pancake Mix and blend
until well incorporated.
Pour the batter evenly into the 2 prepared half-sheet
pans. Evenly sprinkle the streusel on top and swirl it into the
batter.
Bake for 15-18 minutes, or until the internal temperature of
the cakes reach 190℉.
While the cakes are baking, prepare the vanilla icing by
whisking together the powdered sugar, vanilla extract, and
milk until smooth.
When the cakes are cooled, drizzle the icing on top. Cut
each cake into 24 pieces and serve.
Ingredients
3/4 cups sugar, brown
2 cups Nature's Best Dairy® Butter, Unsalted, cubed
2 1/2 tbsp Roma® Cinnamon, Ground
10 Nature's Best Dairy® Egg(s)
6 oz Kahlua
1/3 - 1/2 cup Nature's Best Dairy® Milk, Whole
2 1/2 lb Heritage Ovens® Buttermilk Pancake Mix
5 cups pecans, chopped
3 cups sugar, powdered
1 1/2 lb Nature's Best Dairy® Sour Cream, All-Natural
