PECAN PIE CAKE

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This is a delicious, moist pie/cake. It doesn't resemble a cake in texture. The only sense you can get that there's cake mix in here comes from the slightly cakey flavor. I found it in The Cake Mix Doctor.

Provided by Reddyrat

Categories     Dessert

Time 1h5m

Yield 20 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) yellow cake mix (I used one with pudding mix in it)
8 tablespoons butter, melted
4 large eggs
1 1/2 cups light corn syrup
1/2 cup packed dark brown sugar
1 teaspoon pure vanilla extract
2 cups chopped pecans (the original recipe said to toast the pecans, but I didn't)
1/2 cup chocolate chips

Steps:

  • Preheat oven to 325 degrees.
  • Mix together cake mix, melted butter, and 1 egg. Blend for 1 to 2 minutes. The batter will be very thick - more like cookie dough. Reserve 2/3 cup of batter.
  • Pat remaining batter in bottom of 13x9 inch pan.
  • Bake for about 15 minutes or until crust is light brown and puffs up. Remove from oven and cool on a rack for 10 minutes. Leave the oven on.
  • Mix together reserved batter, corn syrup, brown sugar, remaining 3 eggs, and vanilla. Blend on low for 1 minute. Scrape down sides of bowl with a spatula. Mix at medium speed until well combined and blended. There will first be little chunks of the cake mix batter. Mix well until those chunks disappear.
  • Fold in pecans and chocolate chips.
  • Pour mixture on top of partially cooked batter and smooth it out with a spatula. Return pan to oven.
  • Bake cake until edges are brown but cetner is still a bit soft - 40-45 minutes.
  • Remove from oven and cook on a rack for 30 minutes.

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