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Pecan Pie Cake
Serving Size : 24

1 package yellow cake mix
1/2 cup butter, melted
4 eggs
1 1/2 cups light corn syrup
1/2 cup firmly packed dark brown sugar
1 teaspoon vanilla
2 cups chopped pecans, toasted

Heat oven to 325 degrees. Place cake mix, melted butter and 1 egg
in large bowl. Beat on low speed until well combined, about 30
seconds. Measure out 2/3 cup batter; set aside. Spread remaining
batter in bottom of ungreased 13x9" baking dish. Bake for 15 minutes
or until top lightly browns and puffs up. Remove dish to wire rack
and cool for 10 minutes. Leave oven on. Place reserved 2/3 cup
batter, corn syrup, sugar, remaining 3 eggs and vanilla in large
bowl. Beat on low speed for 1 minute. Scrape down sides. Beat on
medium until well combined, about 1 minute. Fold in pecans. Pour
pecan mixture on top of warm cake in baking dish, gently smooth
out evenly over cake. Bake for 40-45 minutes or until edges are
browned but middle is still soft. Remove to wire rack, and cool 30
minutes. Slice.

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