Caramel Chocolate Cake

Ingredients:

• 3/4 c. packed brown sugar


• 6 Tbsp butter, cubed


• 2 Tbsp plus 1 c. cold milk, divided


• 1/2 c. chopped pecans


• 1 pkg German Choc. cake mix


• 1 pkg (3.4 oz) instant butterscotch pudding mix


• 2 c. Cool Whip
  

Directions:

1. For Drizzle: In small saucepan, combine brown sugar, butter and 2 Tbsp. milk. Cook and stir over low heat until sugar is dissolved.


2. Increase heat to medium, do not stir. Cook 3-6 minutes, until bubbles form in center and color is amber brown.


3. Remove from heat, stir in pecans. Cool to room temperature, stir occasionally.


4. Cake: Meanwhile, prepare and bake cake according to pkg directions for two 9" round pans. Cool for 10 mins before removing to racks to cool completely.


5. For Frosting: Whisk pudding mix and remaining milk until smooth. Fold in Cool Whip. Cover and refrigerate until thickened, about 20 mins.


6. Place one cake layer on platter, spread with about 3/4 c. frosting mixture. Top with remaining cake layer. Frost tops and sides with remaining pudding mixture.


7. Spoon pecan mixture around the top edge of cake.


8. Serves 10-12; store in fridge.

This may seem like alot of work (which it really isn't) but it's worth it. I don't like butterscotch, but this quickly became a favorite at our house.