Ingredients

3 dozen bars

　　1 box yellow cake mix

　　1/2 cup (1 stick) melted butter

　　4 eggs

　　1 1/2 cups light corn syrup

　　1/2 cup packed dark brown sugar

　　1 teaspoon vanilla extract

　　2 cups chopped pecans

　　

Step 1

Preheat the oven to 350 degrees. Grease a 13 x 9-inch pan. For the crust, in a bowl mix the cake mix, butter, and 1 egg. Measure out 2/3 cup of this mixture and reserve it for the topping. Pat the remaining mixture into the bottom of the prepared pan and bake for 15 minutes.

　　

Step 2

Meanwhile, stir together the reserved crust mixture, the remaining 3 eggs, the corn syrup, sugar, and vanilla. Stir in the pecans. Pour this mixture over the partially baked crust. Increase the oven heat to 375 degrees and bake for 30 minutes, or until the cake is set. Let cool, then cut into bars.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.