Gooey Caramel-Pecan Cake

A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.

  • prep time 30 min
  • total time 2 hr 20 min
  • ingredients 7
  • servings 12

Ingredients

1
box devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
20
caramels, unwrapped
1/3
cup butter or margarine
1/3
cup whipping cream
1
cup chopped pecans, toasted
1
container whipped chocolate frosting
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
  • 2 Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • 3 In 1-quart saucepan, heat caramels, butter and whipping cream 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.
  • 4 Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. 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 loosely covered.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    550
    (
    Calories from Fat
    290),
    % Daily Value
    Total Fat
    32g
    32%
    (Saturated Fat
    10g,
    10%
    Trans Fat
    1 1/2g
    1 1/2%
    ),
    Cholesterol
    75mg
    75%;
    Sodium
    470mg
    470%;
    Total Carbohydrate
    60g
    60%
    (Dietary Fiber
    1g
    1%
      Sugars
    38g
    38%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    6%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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