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Cake: 1 (12.5 oz.) pkg. butter pecan or yellow cake mix, divided 3/4 c. brown sugar 1/2 c. butter or margarine, softened 2 Tbsp. Karo light or dark corn syrup 2 eggs 2 c. chopped pecans Topping: 3/4 c. reserved cake mix 3/4 c. Karo light or dark corn syrup 3/4 c. sugar 1/2 c. butter or margarine, softened 1 c. milk 2 eggs whipped cream Preheat oven to 325 degrees. Reserve 3/4 cup cake mix for topping. Cake: Combine remaining cake mix, brown sugar, butter, corn syrup, eggs and pecans in a large mixing bowl; mix until thoroughly combined. Spread in a greased 13 x 9-inch baking dish. Bake 20 minutes. Prepare topping while cake layer is baking. Topping: Combine 3/4 cup reserved cake mix, corn syrup, sugar, butter, milk and eggs in a large bowl; mix well using electric mixer. Carefully pour topping over baked cake layer as soon as it comes out of the oven. Return to oven. Bake 25 to 30 minutes until golden. (Cake will appear gooey in middle, but will set as it cools.) Serve warm or at room temperature with whipped cream. Refrigerate any leftovers. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |