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Gooey Caramel-Pecan Cake
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Prep Time:
30 minutes
Total Time:
2 hours 20 minutes
Decadent chocolate cake with luscious caramel-pecan filling.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ 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 Betty Crocker™ chopped pecans, toasted
  • 1 tub (12 oz) Betty Crocker™ Whipped Chocolate Frosting
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans) and prepare two 8- or 9-inch round cake pans by greasing or spraying with baking spray with flour.
  • Prepare and bake the cake mix according to the directions on the box for two 8-inch or 9-inch rounds. Allow the cakes to cool for 10 minutes, then gently loosen the sides with a knife and transfer them to a cooling rack. Let cool completely for about 1 hour.
  • In a small saucepan, melt caramels, butter, and whipping cream over medium heat until smooth, stirring often. Alternatively, microwave the mixture uncovered in a large glass measuring cup, stirring occasionally. Once melted, stir in pecans and allow the caramel to cool until thick enough to spread on your cake without dripping over the edges.
  • - Place one cake layer on a plate, round side down, and generously spread 1 cup of the pecan filling over it. - Add the second layer on top, round side up, and spread the remaining pecan filling in a 4- to 5-inch circle on the cake. - Complete the cake by spreading the chocolate frosting on the rest of the top and sides. - Store the cake loosely covered for freshness.

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