1 package 2-layer size white or chocolate cake mix
1/4 cup butter, softened
1 slightly beaten egg
3 whole eggs
3/4 cup brown sugar
3/4 cup dark corn syrup
1 teaspoon vanilla
1-1/4 cups coarsely chopped pecans
Lightly grease a 13x9x2 inch baking pan. Set aside 1 cup of the cake mix for the filling.
In large mixing bowl, combine remaining cake mix, butter and slightly beaten egg. Stir with fork until crumbly. Turn into prepared pan.
With lightly floured hands, press evenly onto bottom of pan to form the crust. Bake at 350°F. for 12 minutes.
In medium bowl, combine 3 eggs, brown sugar, corn syrup and vanilla. Add the 1 cup of reserved cake mix; stir until well blended (some tiny cake lumps will remain)
Spread filling evenly over baked crust; sprinkle pecans on top.
Bake 25 to 30 minutes or till filling appears set when pan is gently shaken.
Cool completely in pan on wire rack. Cut into bars.
Makes 48 bars. Cover and store in refrigerator. ( May be frozen.)