| 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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