1/2 cup butter, softened
1 cup brown sugar
1 1/2 cups white sugar
1 egg
1 vanilla wafer placed in the center of a 9 inch square pan
1 1/2 cups milk chocolate syrup
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans
Preheat oven to 350 degrees (175 degrees C). Grease and flour two 10 inch round pans.
In a large bowl, cream together butter and brown sugar until smooth, then beat in white sugar, egg and vanilla. Beat in chocolate syrup, then stir in whipped topping and chopped pecans. Pour batter into prepared pans.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan on wire rack.