18 1/4 oz (1 box) white; yellow or
-chocolate cake mix, 2 layer
-size (reserve 1 cup of cake
-mix from package)
1/4 c Butter; softened
1 Egg; slightly beaten
3 Eggs
3/4 c Packed brown sugar
3/4 c Dark corn syrup
1 ts Vanilla
1 1/4 c Coarsely chopped pecans
Lightly grease a baking pan; set aside. Set aside second measure of the
cake mix for the filling.
Preheat oven to 350F.
For the crust, in a large mixing bowl combine remaining cake mix, butter,
and slightly beaten egg. Stir with a fork until crumbly. Turn into prepared
pan. With lightly floured hands, press evenly onto the bottom to form a
crust. Bake for 12 minutes .
Meanwhile, for filling, in a medium bowl combine the second measure of
eggs, brown sugar, corn syrup and vanilla. Add the reserved cake mix; stir
with a fork just until blended. Some tiny cake clumps will remain.
Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25 –
30 minutes or till filling appears set when pan is gently shaken. Cool
completely on wire rack. Cut into bars. Cover and chill to store.
Makes 48 pieces.
NOTES : The taste of pecan pie in an easy to eat bar.
Yields
48 Servings