| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Christmas, Dessert, American |
48 |
Servings |
INGREDIENTS
| 18 1/4 |
oz |
(1 box) white; yellow or chocolate cake mix, 2 layer size (reserve 1 cup of cake mix from package) |
| 1/4 |
c |
Butter; softened |
| 1 |
|
Egg; slightly beaten |
| 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
Lightly grease a baking pan; set aside. Set aside second measure of the
cake mix for the filling.
Preheat oven to 350°F.
For the crust, in a large mixing bowl combine remaining cake mix, butter,
and slightly beaten egg. Stir with a fork until crumbly. Turn into prepared
pan. With lightly floured hands, press evenly onto the bottom to form a
crust. Bake for 12 minutes .
Meanwhile, for filling, in a medium bowl combine the second measure of
eggs, brown sugar, corn syrup and vanilla. Add the reserved cake mix; stir
with a fork just until blended. Some tiny cake clumps will remain.
Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25 -
30 minutes or till filling appears set when pan is gently shaken. Cool
completely on wire rack. Cut into bars. Cover and chill to store.
Makes 48 pieces.
NOTES : The taste of pecan pie in an easy to eat bar.
Recipe by: Frances Bolton
Posted to recipelu-digest Volume 01 Number 624 by "Valerie Whittle"
<catspaw@inetnow.net> on Jan 28, 1998
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