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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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not sure where the recipe or the name comes from..have not tried myself ...yet! the recipe says to seperate 2/3 cup out of cake mix...use remainder in cake recipe..you will need the 2/3 cup mix in topping Ingredients:
18 1/4 ounces butter recipe cake mix |
1/2 cup butter, softened |
1 large egg |
1 tablespoon flour |
2/3 cup reserved cake mix |
3 large eggs |
1 1/2 cups dark karo syrup |
1/2 cup brown sugar, packed |
1 teaspoon vanilla extract |
2 cups pecans, chopped, toasted |
Directions:
1. mix crust ingredients - combine well.press in bottom of 13x9 pan - bake at 350* for 15-20 minutes - do not let it get too brown -
2. to prepare TOPPING:.
3. combine all ingredients and mix well.pour over partially baked crust.start cooking at 350*.for about 10 minutes.then turn the oven down to 325*.and continue to cook till center of cake is like a pecan pie.
4. do not overcook -
5. **I would think the center might still be a little jiggly .will make this and post additional notes as soon as possible.unless someone beats me to it.
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