Caramel Chocolate Cake

Chocolate cake from a boxed mix gets a special treatment when spread with an 
easy butterscotch frosting and draped with a caramel-nut topping. I love to 
make this cake for guests or to take to potlucks. It's easy yet looks like it 
took all day.

Prep: 25 min. + cooling Bake: 30 min. + cooling
Yield: 12 Servings

1 package German chocolate cake mix (regular size)
3/4 cup packed brown sugar
6 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/2 cup finely chopped pecans
1 package (3.4 ounces) instant butterscotch pudding mix
1 cup cold 2% milk
2-1/2 cups whipped topping

Prepare and bake cake according to package directions for two 9-in. round 
baking pans. Cool for 10 minutes before removing from pans to wire racks to 
cool completely.

Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. Cook 
and stir over low heat until sugar is dissolved. Increase heat to medium. Do 
not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and 
color is amber brown. Remove from the heat; stir in pecans. Cool at room 
temperature for 30 minutes, stirring occasionally.

In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 
minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until 
thickened, about 20 minutes.

Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. 
Top with remaining cake layer; spread remaining pudding mixture over top and 
sides of cake.

If necessary, reheat pecan mixture in a microwave for up to 30 seconds to 
achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store 
in the refrigerator. 

Source: TasteofHome.com

~*Piper*~
http://groups.yahoo.com/group/Gourmet_Desserts/


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