terilk1

This is a darn expensive cake to make with all the butter, eggs and cream cheese. I've been baking for 50 years and more. This cake was an abysmal failure. I followed the instructions to the letter and to my absolute astonishment (and like the other 1* review) the cake would not finish baking. I baked this cake for a total of 2 hours and 25 minutes, the last 55 minutes were covered with tin foil to keep it from burning. I was absolute thunderstruck that the darn thing would not finish baking (and I might add, I turned up the oven to 350 for the last 15 minutes!) and we have a brand new, state of the art oven that has baked, and roasted, everything to perfection and spot on, on time. I don't know how the other bakers made this work and more power to them, but I will not be making this miserable failure again and cannot recommend it, period.

I’ve made this twice now! Family loves it! I use a different method of putting it together though. I put extra pecans at the bottom of the pan too. Maybe 3/4 cup. I cream the cream cheese and butter plus shortening. I used coconut oil. Add the sugar, I used a little less maybe 1/4 c. Then eggs 2 at a time beating well after each addition. Add vanilla. Mix 1/4 c. Flour with chips an pecans coat thoroughly. Mix all dry into egg mixture by hand with large spatula or spoon. Place in well greased Bundt with extra nuts at bottom. Smooth top, bake at 325° for 90 min or until tester comes out clean. Try it !

Will not be making this again! It never set up & was gross