CAKE:
1 package plain yellow cake mix
8 tablespoons (1 stick) 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 toasted pecans (toast chopped pecans for 4 to 5 minutes)
vanilla ice cream for serving


1.
Place a rack in the center of the oven and preheat the oven to 325°F.

2.
Combine the cake mix, melted butter, and 1 egg in a large mixing bowl. Blend with an
electric mixer on low speed for 1 to 2 minutes, or until well combined and thick.
Measure out 2/3 cup of the batter and reserve. Pat the remaining batter into the
bottom of an ungreased 13x9x2 inch pan and place it in the oven.

3.
Bake until the crust is light brown and puffs up, 15 minutes. Remove the pan from the
oven and place it on a rack to cool for 10 minutes. Leave the oven on.

4.
Place the reserved crust mixture, corn syrup, dark brown sugar, remaining 3 eggs,
and vanilla in the same large mixing bowl. Blend with an electric mixer on medium
speed for 2 minutes until the batter is well combined and the crust mixture
has blended. Fold in the pecans until they are well distributed.
Pour the pecan mixture on top of the crust mixture, smoothing it out with the rubber
spatula. Return the pan to the oven.

5.
Bake the cake until the edges are browned but the center is still a little soft, 40 to
45 minutes. Remove the pan from the oven and let it cool on a rack for
30 minutes. Slice and serve with vanilla ice cream.