Caramel Rum Sauce
1/2 C. sugar
1/2 C. brown sugar
1/2 C. heavy cream
1/2 C. butter
1/4 C. dark rum
Combine the sugars and cream in the top part of a double boiler. Cook over
simmering water for 1 1/2 hours.
Stir in butter and cook 1/2 hour more. Stir occasionally during cooking. Mixture
may look curdled, but will beat out.
Remove from heat and add the rum. Beat until smooth.
Pecan Pie Cake
1 box yellow cake mix
1 egg + 3 eggs
1 stick butter, melted
1 1/2 C. light corn syrup
1/3 C. brown sugar
1 t. vanilla
2 C. chopped pecans
Remove 2/3 cup of the cake mix to be used later in the filling.
To the remaining cake mix, add 1 egg and melted butter. Mix thoroughly. Pat into
a 9 x 13 pan sprayed with shortening.
Bake at 350°F. for 20 minutes. Let cool.
Meanwhile, mix corn syrup, brown sugar, remaining 3 eggs, vanilla, and remaining
cake mix. Mix until smooth (will almost be frothy with lots of air bubbles).
Stir in chopped pecans. Pour over baked crust.
Bake at 350°F for 40-45 minutes. Cool thoroughly and cut into bite-size pieces.