| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | pk | White or chocolate cake mix; (2-layer-size) |
| 1/4 | c | Margarine or butter; softened |
| 1 | Slightly beaten egg | |
| 3 | Eggs | |
| 3/4 | c | Packed brown sugar |
| 3/4 | c | Dark corn syrup |
| 1 | ts | Vanilla |
| 1 1/4 | c | Coarsely chopped pecans |
INSTRUCTIONS
Part of the mix forms the crust. The rest goes into the gooey, chewy filling. Lightly grease a 13x9x2-inch pan; set aside. Set aside 1 cup of the cake mix for filling For crust, in a large mixing bowl combine remaining cake mix, margarine or butter, and slightly beaten egg Stir with a fork till crumbly. Turn into the prepared pan. With lightly floured hands, press evenly onto the bottom to form a crust. Bake in a 350 degree oven for 12 minutes Meanwhile, for filling, in a medium mixing bowl combine the 3 eggs, brown sugar, corn syrup, and vanilla. Add the 1 cup reserved cake mix; stir with a fork just till blended. (Some tiny cake mix clumps will remain.) Spread filing evenly over baked crust; sprinkle pecans atop. Bake for 25 to 30 minutes or till filling appears set when pan is gently shaken. Cool completely in the pan on a wire rack. Cut into bars. Cover and chill to store. Makes 48 bars. 107 calories. 4 g total fat Posted to TNT - Prodigy's Recipe Exchange Newsletter by vaughndell@juno.com on Dec 16, 1997
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