Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease
two 8- or 9-inch round cake pans, or spray with baking spray with flour.
Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds.
Cool for 10 minutes.
Run knife around sides of pans to loosen cakes; remove from pans to cooling rack.
Cool completely, about 1 hour.
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 for 30 to 45 minutes or until firm enough to spread without running over
edge of cake.
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.
Prep Time 30 min | Servings 12
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 degrees
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.
For a bakery special touch, gently press pecan halves around the frosted edge
on top of the cake.
Nutrition Information–Serving Size: 1 Serving Calories 550 Calories from
Fat 290 Total Fat 32g Saturated Fat 10g Trans Fat 1 1/2g Cholesterol 75mg Sodium
470mg Total Carbohydrate 60g Dietary Fiber 1g Sugars 38g Protein 5g
% Daily Value*: Vitamin A 6% Vitamin C 0% Calcium 10% Iron 15%