1 (18.25-ounce) package yellow cake mix
5 large eggs, divided
⅓ cup vegetable oil
1 cup dark corn syrup
1 cup sugar
¼ cup (½ stick) butter, melted
2 cups pecans, chopped
Preheat the oven to 350 degrees. Grease a 13 × 9-inch pan. Set aside.
In a large bowl, combine the cake mix, 1 of the eggs, and the salad oil until crumbly. Press into the bottom of the prepared pan. Bake 20 minutes.
In a large bowl beat the remaining 4 eggs with the corn syrup, sugar, and butter on medium speed with an electric mixer until blended. Stir in the pecans. Pour over the crust in the pan. Bake 45 minutes. Cool completely. Cut into 2-inch squares to serve.
Makes 2 dozen
Joan Kania, Princess
Hat’Attudes of Safety Harbor,
Clearwater, Florida