Caramel Chocolate Cake

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 (18 ounce) box german chocolate cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 3/4 cup packed brown sugar
• 6 tablespoons butter
• 2 tablespoons cold milk
• 1 cup cold milk
• 1/2 cup chopped pecans
• 1 (3 1/2 ounce) package instant butterscotch pudding mix
• 2 cups whipped topping

Recipe

• 1 in a pan, mix brown sugar, butter, and 2 t milk. cook and stir over low heat until sugar is dissolved. increase heat to medium, don't stir. cook 3-6 minutes or until bubbles form in the middle and it's amber brown.
• 2 remove from heat, stir in pecans, and cool to room temp.; stirring occasionally.
• 3 bake cake according to pkg directions in two 9 inch round pans or i used a 9x13 pan. cool 10 minute in pans before removing to wire racks to cool completely, if using the round pans.
• 4 whisk pudding with 1 c milk until smooth. fold in whipped topping. cover and put in the frig until thick, about 20 minutes.
• 5 frost cooled cake with pudding mix. spoon pecan mix on top. store in frig.