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Ingredients:
- 6 ounces butter (1 1/2 sticks), softened
- 3/4 cup dark or light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla
- 1 box (18 ounces) butter pecan cake mix
- 2 1/2 cups old-fashioned rolled oats
- **Filling**
- 1 can (15 ounces) sweetened condensed milk
- 1 package (12 ounces) semisweet chocolate chips
- Pinch salt
- 2 teaspoons vanilla
- 1 tablespoon butter
- 1 cup chopped pecans
Preparation:
Heat oven to 350°. Grease and flour a 9x13x2-inch baking pan.Beat 6 ounces of butter with the brown sugar until light; beat in eggs and 2 teaspoons vanilla. Slowly beat in the cake mix and rolled oats until well blended.
In a saucepan, combine the sweetened condensed milk with chocolate chips, a pinch of salt, and 1 tablespoon butter. Cook over medium-low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. Stir in the chopped pecans.
Spread about 2/3 of the cake batter in the prepared pan. Spoon filling over the cake layer and spread to cover. Pinch pieces of the remaining batter and arrange the pieces evenly over the filling.
Bake for 25 to 30 minutes, until nicely browned and firm.
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