Tuesday, May 01, 2007

Pecan Pie Cake

This cake is delicious! The second layer sinks to the bottom and creates the pecan pie-like layer. The rest is chewy cake goodness. I halved the recipe and baked in a 9 x 9 pan. I had to bake it much longer than the recipe called for. See notes.

Pecan Pie Cake

1 pkg white cake mix (save 2/3 cup)
1 cup brown sugar
2 sticks butter or margarine, softened, divided
4 eggs, divided
2 tablespoons water
2 cups chopped pecans
1 cup white corn syrup
1 cup sugar
1 tsp vanilla
1 cup milk
½ tsp salt

Preheat oven to 325 degrees.
Reserve 2/3 cup cake mix and set aside. Combine remaining cake mix with brown sugar, 1 stick butter, 2 eggs, water and chopped pecans. Bake in a 13 x 9” pan, sprayed with non-stick cooking spray, 20 minutes at 325 degrees.

Meanwhile, combine corn syrup, 1 stick butter, sugar, 2 eggs, milk, vanilla, salt, and reserved 2/3 cup cake mix.

Remove first layer from oven. The middle will be liquid and not cooked thoroughly. Pour second mixture over first layer and place back in oven for 30-40 minutes or until golden brown and middle barely jiggles.

Note: This is good served hot, room temperature, or cold. Recipe may be halved and baked in a 9 x 9 pan. Cooking times may vary. I had to bake mine about 13 extra minutes in the last stage. Check it after 30 minutes and bake it longer if it’s too jiggly.

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