1 (18.25 ounce) package yellow cake mix
1/2 cup butter, softened
1 cup white sugar
1/4 cup vegetable oil
1 egg
1 teaspoon vanilla extract
6 tablespoons corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pan pans.
Place cake mix in large bowl to make a well, about 1 cup at a time, stirring between additions. Transfer into prepared pan pans.
Bake 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly, then cut into bars or squares. Allow to cool completely. Store in refrigerator.
While cake is baking, beat butter in large bowl until fluffy. Beat in sugar, oil and egg until well blended. Stir together corn syrup, vanilla extract and chopped pecans. Pour mixture into crusts.
Prepare frosting by combining corn syrup, vanilla extract, pecans and butter. Frost over the top of cooled cake. Chill in refrigerator. Let cool completely before cutting into squares.
Surprisingly good. I expected much worse. So formulaic. Not cakey like most sweet cakes.
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