|Yellow cake mix||18 1⁄2 Ounce, divided|
|Sugar||1⁄4 Cup (4 tbs)|
|Nutmeg||2 Teaspoon, ground|
|Salad oil||1⁄2 Cup (8 tbs)|
|Bourbon||1⁄2 Cup (8 tbs)|
|Pecans||2 Cup (32 tbs), chopped|
Reserve 1/3 cup cake mix.
Put remaining cake mix, sugar, nutmeg, oil, bourbon and egg yolks in a large mixing bowl: mix on low speed of mixer until ingredients are moist.
Then beat on medium speed until well mixed, about 1 minute.
Beat egg whites until they form very stiff peaks.
Fold into cake mixture.
Toss pecans with reserved cake mix and fold into mixture.
Spread mixture in a greased 15-x 10-x 2-inch jelly roll pan and bake at 325 ° for 25 to 30 minutes or until top springs back when lightly touched.
Cool before cutting.