Instructions: Bake pecans on a baking sheet at 350 for 5 minutes or until toasted, stirring once. Set aside. Beat cake mix and next 5 ingredients at medium speed with an electric mixer for 5 minutes. Stir in almond brickle chips just until blended. Sprinkle toasted chopped pecans evenly over bottoms of 2 lightly greased 9 x 5" loaf pans. Pour cake batter evenly ov4r pecans. Bake at 350 for 55 minutes or until a toothpick, inserted in center, comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.

Yield: 2 loaf cakes.

*NOTE: Find almond brickle chips on the aisle with chocolate morsels.

VARIATION: CHOCOLATE CHIP LOAF CAKES. Substitute 1 cup (6 oz.)

semisweet chocolate morsels for almond brickle chips.

NOTES: You can wrap one or both tightly in plastic wrap and heavy-duty aluminum foil and freeze up to three months.

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