1 cup white sugar
2 cups yellow cake mix
1 cup margarine
1 teaspoon vanilla extract
1 egg
1 1/2 cup molasses
1 1/2 cups vegetable oil
1 1/2 cups whole milk
3/4 cup water
1/2 teaspoon vanilla extract
1 tablespoon milk
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 cup chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2-1/2 quart round pans.
Beat cake mix, butter, and vanilla into 2-1/2 cup margarine in large bowl. Beat egg in remaining 1/2 cup margarine, gradually adding to butter mixture. Stir in molasses. Put molasses mixture in same bowl with reduction cream; beat with milk and water one layer at a time, beating well after each one. Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely.
In a medium bowl, combine 3 1/4 cups of the remaining margarine, margarine mixture, corn syrup, pecans, and salt. Mix until well blended. Place in refrigerator, and chill until serving. Refrigerate remaining egg and pecans. Top with remaining whipped cream, pecans, whipped cream, sugar, molasses, oil, and corn syrup mixture.