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Ingredients
- FROSTING:
- 1 box vanilla cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 3/4 cup chopped pecans
- 20 soft unwrapped caramels
- 1/2 cup heavy cream
- 1 8 oz pkg cream cheese
- 1/2 cup soft butter
- 1 box powdered sugar
- 1 tsp vanilla
- 1 cup chopped pecans
Preparation
Step 1
Heat oven to 350. Coat 2 round cake pans with 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 3/4 cups chopped pecans. Bake 24 to 29 min until cakes spring back when pressed. Cool 10 min in pans. Turn out; cool completely. While cakes are cooking, melt caramels and cream in a small saucepan about 5 minutes, stirring constantly, until smooth. Let cool slightly and using the 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 powdered sugar and vanilla until smooth. Place one layer on a serving plate; frost the top with about 1 cup of frosting. Top with second layer and frost top and sides. Press rest of pecans onto top and sides of cake. Refrigerate one hour before serving.