Pecan-Caramel Cake

By june

Ingredients

• Frosting:
• 1 box (18.5 oz) vanilla cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 3/4 cup chopped pecans, finely chopped
• 20 soft caramel candies, unwrapped
• 1/2 cup heavy cream
• 1 pkg (8 oz) cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 1 box (1 lb) confectioners' sugar
• 1 tsp vanilla extract
• 1 cup pecans, coarsely chopped

Details

Servings 16

Preparation

Step 1

Heat oven to 350 degrees. Coat two 9-in cake pans with nonstick cooking spray. Line with waxed paper and spray again.
Prepare cake following package directions using the eggs, 1 1/4 cups water and oil. Stir in the finely chopped pecans. Bake at 350 degrees for 24 to 29 minutes until cakes spring back when pressed. Cool 10 minutes in pans. Turn out; cool completely.
While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth. Let cool slightly. Using end of a wooden spoon, poke 12 holes randomly in each layer. Pour sauce evenly over both layers and let stand for 1 hour.
Frosting: In a large bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth.
Place one layer on a serving plate; frost the top with about 1 cup frosting. Top with second layer; frost top and side with remaining frosting. Press coarsely chopped pecans onto side of cake. Refrigerate 1 hour before serving.