I tried a scratch Butter Pecan recipe from this site, and I wasn't thrilled with it. It came out a bit dry, and I wasn't happy with the flavor. (Of course, I am not a scratch baker at all, so it was probably my lack of expertise that caused these problems...)
Anyway, I have to do a Butter Pecan cake for a groom's cake next week. Questions are:
1. If I add sour cream to a box mix, what am I replacing with that? (I.e., less water, extra egg, etc.)
2. Can I add some additional toasted pecans to the mix without problems?
3. How many cups of batter does the cake extender recipe make? (I am maxing a 2-layer [maybe 3-layer] 10" square.)
Thanks for the info! If someone has a great box mix enhancer recipe for Butter Pecan, I'd love to hear it!
<S>
I get great reviews from Betty Crocker's Butter Pecan, altered. I use 4 eggs, 1/3 cup oil, a box of french vanilla pudding, buttermilk - instead of water, and a couple tsp of vanilla. I put in 1/2 or 1 cup of chopped pecans after it's finished mixing and blend them in by hand.
I got a tip here (can't remember who from) who used maple extract in the buttercream. I don't have any, but add maple syrup to the buttercream. It is well received every time! 
I can't help you on the number of cups it makes, sorry. Didn't keep track. I can make 4 6x2 inch rounds with it.
Don't know the answer to the butter pecan recipe, but for your question on adding sour cream to your recipe - CC has a GREAT recipe that uses sour cream Durable Cake for 3D and Wedding Cakes. It's DELICIOUS and the recipe will perfectly fill an 8" x 3" pan.
1 box Cake Mix
4 egg whites
1/3 cup oil
1/2 cup water
1 - 8oz. regular sour cream
1 small box of instant pudding
mix at low until ingredients are incorporated, then mix at med-high for 2 mins. (The batter will be thick.) Spread into prepared pan. Bake at 350 for 50 mins (it does take a bit longer to bake) Make sure your oven temp is at 350 - most ovens are off in temperature.
HTH
Okay, I combined the recipes that Sunflowerbagel and Nautkl1 provided, and this is what I came up with:
1 box Betty Crocker Butter Pecan mix
4 egg whites
1/3 cup oil
1/2 cup water
8 oz. sour cream
1 box French Vanilla pudding mix
1 tsp vanilla
Mixed together all wet items, then added pudding and box mix. Mixed 2 minutes. Then combined into the mix by hand 1 cup of sauteed chopped pecans. (I had sauteed 2 cups of chopped pecans in about 1/4 cup margarine for about 5 minutes.)
Baked at 350 in a 10" square pan for about 35 minutes. It was PERFECT!!!! Wonderfully light and moist, with the right flavor. This is the winner for next weekend's wedding!
Thanks for all your help!
I'm jealous! They're my favorite breakfast treat, but I've lived in an area (for 7 years) that doesn't have them!! 
Life is sad down here. Well, some day I will get rid of the laziness and make my own bagels with sunflower seeds.
Your location made me want to go up there to JR and buy some cheap gifts for my nieces. (My family is in Goldsboro)
Quote by @%username% on %date%
%body%