Now this recipe varies. I’m giving you the one I know. I will tell you that someone at my church here makes the same cake but with a chocolate cake instead of yellow.
1 stick butter
3-6 Tablespoons of cocoa (depending on how chocolate you like it)
1 package powdered sugar
1-2 Tablespoons milk
1 package pecan pieces (the 12+ oz.)
Cook on the stove.
Melt the butter and cocoa together.
Add a bit of milk.
Put in the sugar.
If the mix stays solid, add more milk.
Let it bubble one time. (Take it off after the one bubbling or it will turn into chocolate sheets of an ice like substance. Kind of like brittle but not good.)
Pour it over a hot baked cake.
Use a yellow cake with pudding in the mix.
We used to make the cake from scratch, but I haven’t done that in 30 years now.
A german chocolate cake, named after Samuel German who worked at the first chocolate factory and invented that flavor, works well for this.