1 box yellow cake mix (reserve 2/3 C. of the cake mix)
1 stick butter, room temp.
1 C. packed light brown sugar
2 large eggs
2 T. water
2 C. chopped pecans
(second batter ingredients)
2/3 C. of the yellow cake mix
1 stick butter, room temp.
2 large eggs
1 C. white sugar
1 C. light corn syrup
1 C. milk
Pour all but 2/3 C. of the cake mix into a mixing bowl. Add the butter, brown sugar, 2 eggs and water. Beat mixture until nice and creamy, it will be thick. Stir in the pecans and spread into a buttered 9×13 baking pan. Bake in a 325 degree oven for 25 minutes. Meanwhile prepare the second batter by adding the reserved 2/3 C. cake mix and remaining ingredients in a mixing bowl and beat to combine. The butter just breaks up into smaller pieces so the batter is lumpy with butter. Remove the cake after 25 minutes and pour the second batter over the top. Return to the oven for 40-45 minutes longer. Let slightly cool before serving.
