INGREDIENTS

    Cake
  • 1 (18 1/2ounce)box vanilla cake mix
  • 3 eggs
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3/4 cup chopped pecans , finely chopped
  • 20soft caramel candies, unwrapped
  • 1/2 cup heavy cream

    • Frosting

  • 1 (8ounce)package cream cheese , softened
  • 1/2 cup unsalted butter , softened
  • 1 (1lb)box confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup pecans , coarsely chopped

DIRECTIONS

  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.