1 (18.25 ounce) package yellow cake mix
1/2 cup hot pepper syrup
1 cup butter
100 eggs
2 cups white sugar
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
2 tablespoons butter or margarine
2 cups vegetable oil
1 cup chopped pecans
1 cup chopped pecans
1 cup chopped peanuts
1 cup chopped almonds
3 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans.
In a large bowl, stir together the cake mix, hot pepper syrup, butter, eggs, sugar, vanilla extract, flour, baking powder, baking soda and milk. Mix well and spread mixture into the prepared pans.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the cake comes out clean.
Cool completely before cutting into squares. Cool completely before cutting into squares. Store cool in refrigerator.
To make the butter and oil: In a large saucepan, combine 1/2 cup of the oil, pecans, pecans and nuts. Bring to a boil, stirring constantly. Boil gently for 20 minutes, stirring constantly, adding water as necessary. Bring to a boil, stirring constantly, until the mixture comes to a full rolling boil. Keep stirring until just before serving. Remove from heat and stir in the eggs, sugar and vanilla until well blended. Pour mixture into prepared pans.
Crost cake with remaining 1/4 cup oil, pecans, pecans and nuts. Add the remaining 1/4 cup oil, pecans and nuts, and sprinkle remaining 1/4 cup pecans, pecans and nuts on top.
Place wrapped cake in refrigerator to chill. Refrigerate remaining cake while cutting.
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