Gooey Caramel-Pecan Cake

By cecelia26_

Ingredients

• 1 box Betty Crocker® SuperMoist® devil's food cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 20 caramels, unwrapped
• 1/3 cup butter or margarine
• 1/3 cup whipping (heavy) cream
• 1 cup chopped pecans, toasted
• 1 container Betty Crocker® Whipped chocolate frosting

Details

Servings 12
Adapted from bettycrocker.com

Preparation

Step 1

STEP 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
STEP 2 Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
STEP 3 In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
STEP 4 Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.


Expert Tips:

Toasted slivered almonds, macadamia nuts or walnuts are all great substitutes for the pecans.

To toast nuts, bake them uncovered in an ungreased shallow pan in a 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook them in an ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until they’re light brown.