Check out the pics, you may need a glass of cold milk!
Kahlua Crunch Cake
1 1/2 cups graham cracker crumbs
3/4 cup firmly packed sugar (light)
3/4 cup butter, melted
1/2 finely chopped pecans
1 pkg Duncan Hines white cake mix
1/2 cup water
2 whole eggs
1/2 cup oil
1/5 cup flavored liqueur (Kahlua or Rum, or Amaretto)
1 can Pillsbury ready to spread vanilla frosting 8 oz container ready whip topping
2 tablespoon liqueur pecan halves
(A home-made cream cheese frosting would be good too!)
Heat oven to 350 degrees. Grease and flower 3-9 inch round cake pans. In a small mixing bowl combine all crunch layer until crumbly. Press 1/3 of crunch mixture into bottom of each prepared pan.
In a large mixing bowl blend all cake ingredients at low speed until moistened, beat 2 minutes at high speed. Pour batter over crunch layers. Bake 25-30 minutes. Remove from pans. Cool completely.
In large bowl combine all frosting ingredients, except pecan halves, blend until smooth and creamy. To assemble place 1 layer crunch side up on a serving plate. Spread with frosting. Place 2nd layer, frost, place 3rd layer, frost sides and top. Arrange pecan halves around the edge of cake. Store in refrigerator.