Pecan Caramel Cake

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 1 (18 1/2 ounce) box vanilla cake mix
• 3 eggs
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3/4 cup chopped pecans, finely chopped
• 20 soft caramel candies, unwrapped
• 1/2 cup heavy cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 (1 lb) box confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup pecans, coarsely chopped

Recipe

• 1 heat oven to 350°f coat two 9-inch cake pans with nonstick cooking spray. line with waxed paper and spray again.
• 2 prepare cake following package directions using the eggs, 1 1-/4 cups water and oil.
• 3 stir in the finely chopped pecans.
• 4 bake for 24 to 29 minutes until cakes spring back when pressed.
• 5 cool 10 minutes in pans.
• 6 turn out; cool completely.
• 7 while cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth.
• 8 let cool slightly.
• 9 using end of a wooden spoon, poke 12 holes randomly in each layer.
• 10 pour sauce evenly over both layers and let stand for 1 hour.
• 11 frosting: in a large bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth.
• 12 place one layer on a serving plate; frost the top with about 1 cup frosting.
• 13 top with second layer; frost top and side with remaining frosting.
• 14 press coarsely chopped pecans onto side of cake.
• 15 refrigerate 1 hour before serving.