1 yellow cake mix
½ c. melted butter
4 eggs
½ c. brown sugar
1-1/4 c. white Karo
1 t. vanilla
1 c. chopped nuts
Preheat oven to 350 degrees. Set aside 2/3 c. cake mix. Combine remaining cake mix, melted oleo, 1 egg in large mixing bowl. Mix with fork and press into a greased 9X13 pan. Bake for 15-20 minutes, until light brown.
Combine reserved cake mix, 3 eggs, brown sugar, Karo and vanilla in mixing bowl and beat at medium speed about 2 minutes. Pour over partially baked crust and springle with pecans. Bake 30-45 minutes (until golden, may not be completely set but not too jiggly). Cool and cut into bars. Best stored in refrigerator. (I usually leave them in the pan covered in refrigerator and cut them as needed to keep them fresh and moist.)
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