- 1 Package (18.5 oz) plain yellow cake mix
- 8 tablespoons (1 stick) butter, melted
- 4 large eggs
- 1 1/2 cups light corn syrup
- 1/2 cup packed dark brown sugar
- 1 teaspoon pure vanilla extract (can substitute with 2 tablespoons bourbon)
- 2 cups chopped pecans, toasted
- 1/2 to 1 cups miniature semisweet chocolate chips - optional
Place the cake mix, melted butter, and 1 egg in a large mixing bowl. Blend with an electric mixer on low speed for 1 to 2 minutes, or until well combined and thick. Measure out 2/3 cups of the batter and reserve. Pat the remaining batter into the bottom of an ungreased 13 by 9 inch baking pan an place it in the oven.
Bake until the crust is light brown and puffs up, 15 minutes. Remove the pan from the oven and place it on a rack to cool for 10 minutes. Leave the oven on.
Place the reserved crust mixture, corn syrup, dark brown sugar, remaining 3 eggs, and vanilla in the same large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter is well combined and the crust mixture has blended, 1 minute more, scraping the sides down again if needed. Fold in the pecans until they are well distributed. (If desired, add the chocolate chips).
Pour the pecan mixture on top of the crust mixture, smoothing it out with the rubber spatula. Return the pan to the oven.
Bake the cake until the edges are browned but the center is still a little soft, 40 to 45 minutes. Remove the pan from the oven and let it cool on a rack for 30 minutes. Slice and serve.
Yield: 20 bars
