Okay, here's my take on this recipe. I'm diabetic as is most of my family. I used a 13x9 aluminum pan even though the lady who gave me the recipe said the batter almost overflowed her pan. Her recipe called for white cake mix, but I had yellow and went for it. Instead of using a full cup of brown sugar in the first half of the recipe, I used 1/2 cup. The one-third batter almost doesn't cover the entire bottom of the pan. Didn't even notice that I had forgotten to add the 2 cups of pecans and the first bake had been going for about 5 minutes. I poured the pecans on top of the first bake and pressed them down slightly. As with several of the other reviewers, I had to leave the first bake in the oven for 25 minutes instead of 20. Now for the second bake. My only changes were that I used 1/2 cup of sugar instead of 1 cup and I used just one egg in the reserved 2/3 batter. Because I used 1/2 cup sugar I reduced the milk to 1/2 cup also. By the time you add in the milk you will have a very liquid batter, very unlike the first bake. There is no way this cake is ready at 30 minutes. My cake had to stay in the oven for 50 minutes just so the center didn't giggle. The second bake did fill the pan to the top but after baking, the two layers settled down. My verdict, 3 eggs were just fine and the cake was very sweet even after the sugar reduction. I will try again to tone down the sweetness by not adding in the white sugar. P.S. I finely chopped the pecans to cut the gooey cake.
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Okay, here's my take on this recipe. I'm diabetic as is most of my family. I used a 13x9...