Pecan-caramel Cake


1 box vanilla cake mix
3 eggs
1/3 cup vegetable oil
3/4 cup finely chopped pecans
20 soft caramel candies, unwrapped
1/2 cup heavy cream


1 pkg. (8-oz.) cream cheese, softened
1/2 cup unsalted butter, softened
1 box (1lb.) confectioners sugar
1 tsp. Pure vanilla extract
1 cup pecans, coarsely chopped

Preheat the oven to 350*F.

Coat two 9" cake pans with non stick cooking spray. Line with waxed paper and spray again. Prepare cake mix according to pkg. directions using the eggs, 1-1/4 cups water and oil. Stir in the finely chopped pecans. Bake for 24 to 29 minutes until cakes spring back when pressed. Cool 10 minutes in pans on wire racks. Turn out onto wire racks to completely cool.

Melt caramels and cream in a small saucepan over medium high heat about 5 minutes, stirring until smooth. Let cool slightly. Using end of a wooden spoon, poke 12 holes randomly in each layer. Pour sauce evenly over both layers and let stand for 1 hour.

FROSTING: In a large bowl, beat cream cheese, butter, confectioners sugar and vanilla until smooth. Place one layer on a serving plate, frost the top with about 1 cup frosting. Top with second layer, frost top and sides with remaining frosting. Press coarsely chopped pecans onto side of cake. Refrigerate 1 hour before serving.

Hope that you enjoy this cake as much as we do.