Pecan Pie Cake

Name: Pecan Pie Cake
Ingredients: 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

8 ingredients

9 steps

Ingredients

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

Directions

1

Preheat oven to 325 degrees.
2

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.
3

Pat remaining batter in bottom of 13x9 inch pan.
4

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.
5

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.
6

Fold in pecans and chocolate chips.
7

Pour mixture on top of partially cooked batter and smooth it out with a spatula. Return pan to oven.
8

Bake cake until edges are brown but cetner is still a bit soft - 40-45 minutes.
9

Remove from oven and cook on a rack for 30 minutes.