Recipe by Vino Girl
From Family Circle magazine. Add about 2 hours for standing and refrigeration time.
Top Review by janicez
I tore this recipe out of a Family Circle magazine years ago. I have made it several times and everyone always raves about it. It takes some time and is a little messy to make, but well worth the accolades you will receive. I get requests for this cake from co-workers all the time when they have a birthday coming up. And I am not a great cook but I love to bake. Not a difficult recipe at all.
- 1 (18 1/2 ounce) box vanilla cake mix
- 3 eggs
- 1 1⁄4 cups water
- 1⁄3 cup vegetable oil
- 3⁄4 cup chopped pecans, finely chopped
- 20 soft caramel candies, unwrapped
- 1⁄2 cup heavy cream
- 1 (8 ounce) package cream cheese, softened
- 1⁄2 cup unsalted butter, softened
- 1 (1 lb) box confectioners' sugar
- 1 teaspoon vanilla extract
- 1 cup pecans, coarsely chopped
Directions See How It's Made
- Heat oven to 350°F Coat two 9-inch cake pans with nonstick cooking spray. Line with waxed paper and spray again.
- Prepare cake following package 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.
- Turn out; cool completely.
- While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, 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 side with remaining frosting.
- Press coarsely chopped pecans onto side of cake.
- Refrigerate 1 hour before serving.