Monday, June 6, 2011

Chocolate Pecan Caramel Cake from Betty Crocker

I think the title of this cake alone, makes me want to get on a stair master and start climbing. It's very rich and it's the perfect dessert if you're having company over. I didn't follow directions and wait until the caramel mixture cooled and yes, it dripped over the sides of the cake....

  • 1  package Betty Crocker® SuperMoist® devil's food cake mix  
  • 1 1/3  cups water  
  • 1/2  cup vegetable oil  
  • 3  eggs  
  • 20  caramels, unwrapped  
  • 1/3  cup butter or margarine  
  • 1/3  cup whipping (heavy) cream  
  • 1  cup chopped pecans, toasted  
  • 1  tub Betty Crocker® Whipped chocolate ready-to-spread frosting 
  1. Heat oven to 350°. Grease bottoms only of 2 round pans, 8x1 1/2 or 9x1 1/2 inches, with shortening; lightly flour. 
  2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour into pans. 
  3. Bake 8-inch rounds 34 to 39 minutes, 9-inch rounds 29 to 34 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.  
  4. Heat caramels, butter and whipping cream in 1-quart saucepan 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. 
  5. Place 1 cake layer on plate. Spread with 1 cup of the pecan filling. Top with second layer. 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 at room temperature. 

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