I have been meaning to post this for quite some time. I first made this recipe when we were planning a cake bar for Jeron's missionary homecoming. It is yummy. The sauce was originally made for a chocolate cake, but we all loved it on this one.
1 (18 ounce) box yellow cake mix
1 (3 1/2 ounce) box instant vanilla flavor pudding and pie filling
4 eggs
1 cup vegetable oil
1 cup water
1 cup brown sugar
1 cup chopped pecans
Grease a 10-inch bundt pan well and sprinkle pan with granulated sugar (even if using non-stick pan).
2 Preheat oven to 350 degrees F.
3 Combine cake mix, pudding mix, eggs, oil and water in large bowl and beat on medium speed until well mixed, about 4 minutes.
4 (Shorten to 2-3 minutes if using stand mixer).
5 Add brown sugar and pecans and mix to combine well.
6 Pour batter evenly into prepared bundt pan and bake for 1 hour or until cake tester comes out clean.
7 Place bundt pan on wire rack and cool 15 minutes.
8 Invert cake onto rack and slip pan off cake.
9 Let cool on rack.
10 Can be stored covered at room temperature.
Chocolate Cake Sauce
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter
1 tsp. vanilla
Cook and stir first 4 ingredients on medium heat until thickened. Allow to slightly cool, then stir in the vanilla. Serve over milk chocolate cake warm or cold.
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