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1
Preheat oven to 350F.
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2
Place cake mix, butter, and 1 egg in large mixing bowl.
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3
Blend with mixer on low speed for 1 to 2 minutes, or until well combined and thick.
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4
Measure out 2/3 cup batter and set aside.
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5
Pat the remaining batter into the bottom of an ungreased 13 x 9 inch baking pan and place in the oven.
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6
Bake until the crust is light brown and puffs up, 15 minutes.
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7
Remove pan from oven and place on a wire rack to cool for 10 minutes.
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8
Leave the oven on.
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9
Place the reserved crust mixture, corn syrup, dark brown sugar, remaining 3 eggs, and vanilla in same large mixing bowl.
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10
Blend with mixer on low speed for 1 minute.
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11
Stop machine and scrape down sides of bowl.
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12
Increase mixer speed to medium and beat until batter is well combined and the crust mixture has blended, 1 minute more, scraping sides down again, if needed.
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13
Fold in the pecans until they are well distributed.
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14
Pour the pecan mixture on top of the crust mixture, smoothing it out with a spatula.
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15
Return the pan to the oven.
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16
Bake cake until edges are browned but the center is still a little soft, 40-45 minutes.
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17
Slice and serve with vanilla ice cream, if desired.
