Holy Smoke Cake

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick unsalted butter, melted
• 1 cup chopped pecans, divided
• 1 cup powdered sugar
• 1 (8 oz) block cream cheese, room temperature
• 1 (16 oz) container frozen whipped topping, thawed and divided
• 1 (3.5 oz) box instant butter pecan, butterscotch, or vanilla pudding mix
• 2 2/3 cup whole milk

Preparation

1. Preheat oven to 375˚F. Add flour, baking powder, salt, baking soda, and butter to large bowl. Beat using electric mixer until dough forms. Fold in 1/2 cup nuts. Spread over bottom of greased 9”x13” baking pan making sure it’s level.
2. Bake for 12-15 minutes or until golden on the edges and set in middle. Allow to cool for at least 10 minutes before adding top layers.
3. Using electric mixer beat together powdered sugar, cream cheese, and 1 cup whipped topping. Spread over crust until even.
4. In cream cheese bowl combine pudding mix and milk using electric blender. Pour over cream cheese layer. Refrigerate for at least 10 minutes.
5. Spread remaining Cool Whip on top. Top with remaining nuts. Refrigerate for 1 hour before cutting into squares to serve.