| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 18 1/4 x ca. 30 g | (1 box) white; yellow or chocolate cake mix, 2 layer size (reserve 1 cup of cake mix from package) |
| 1/4 Tasse | butter softened |
| 1 | Eggs lightly beaten |
| 3 | eggs |
| 3/4 Tasse | brown sugar packed |
| 3/4 Tasse | corn syrup Dark |
| 1 Teelöffel | vanilla |
| 1 1/4 Tasse | pecans coarsely chopped |
|
Lightly grease a baking pan; set aside. Set aside second measure of the cake mix for the filling.
Preheat oven to 350°F.
For the crust, in a large mixing bowl combine remaining cake mix, butter, and slightly beaten egg. Stir with a fork until crumbly. Turn into prepared pan. With lightly floured hands, press evenly onto the bottom to form a crust. Bake for 12 minutes .
Meanwhile, for filling, in a medium bowl combine the second measure of eggs, brown sugar, corn syrup and vanilla. Add the reserved cake mix; stir with a fork just until blended. Some tiny cake clumps will remain.
Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25 - 30 minutes or till filling appears set when pan is gently shaken. Cool completely on wire rack. Cut into bars. Cover and chill to store.
Makes 48 pieces.
|
|
Anmerkungen zum Rezept:
keine |
