ect from this recipe. But who doesn't like pecan pie? Because it was so quick and easy to make, I will definitely use it in the future for get-togethers. Despite the nice handwriting on this lovely recipe, I had no idea who its author was until I made a call to my mother (who has recently decided to try her hand at facebook). After much debate between my mother and grandma, they determined that it was my mom's handwriting. She had not ever made it, but says it looks pretty tasty.
This was an interesting dish due to the pre-baking of the "crust" and then the pecan pie layer on top.
The roommates enjoyed this as well as members of our IT team at work. The top layer had the consistency and texture of pecan pie. The bottom layer was soft yet formed a bar-like crust. Nichole said it had a very southern-pot-luck taste to it.
Ingredients
- 1 box yellow cake mix
- 1/2 c. melted margarine
- 4 eggs
- 1 c. pecans, chopped
- 1/2 c. brown sugar
- 1 1/2 c. dark karo
- 1 t. vanilla
- Mix 1/3 c. cake mix, margarine, and 1 egg til crumbly
- Pour in bottom of greased 9x13 pan
- Bake @ 350 degrees for 15 or 20 minutes
- Mix 2/3 c. reserved cake mix, brown sugar, karo syrup, vanilla, 3 eggs
- Beat at medium speed 1-2 minutes
- Pour mix over baked crust
- Sprinkle with pecans
- Bake @ 350 degrees for 30-35 minutes
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