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Gooey Caramel-Pecan Cake

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

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( 34 Ratings)

34 Ratings

5 Stars 47%

4 Stars 18%

3 Stars 15%

2 Stars 12%

1 Stars

Member Reviews ( 7 )

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Prep Time 30 min
Total Time 2 hr 20 min
Servings 12

Ingredients

1: box Betty Crocker® SuperMoist® 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 (heavy) cream

1: cup chopped pecans, toasted

1: container Betty Crocker® Whipped chocolate frosting

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Directions

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.

EXPERT TIPS

Expert Tips

Toasted slivered almonds, macadamia nuts or walnuts are all great substitutes for the pecans.

To toast nuts, bake them uncovered in an ungreased shallow pan in a 350°F oven 6 to 10 minutes, stirring occasionally, until light brown. Or cook them in an ungreased heavy skillet over medium heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until they’re light brown.

For a bakery special touch, gently press pecan halves around the frosted edge on top of the cake.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 3/13/2012 7:39:05 PM REPORT ABUSE Pattiecake3 said:

Rating:

This cake is awesome! Very easy to make. I made my own chocolate icing and this made it even better!

This reply was: Helpful Inspiring

Posted 3/12/2012 4:58:45 PM REPORT ABUSE rgjavamama said:

Rating:

I MADE THIS FOR MY HUSBANDS BIRTHDAY AND IT WAS A BIG HIT. HE IS NOT A BIG SWEET EATER BUT HE DOES LOVE A GOOD BIRTHDAY CAKE AND THIS WAS A KEEPER.I DID USE A HOME MADE ICING.WILL MAKE THIS ONE AGAIN SOON.

This reply was: Helpful Inspiring

Posted 3/8/2012 10:51:05 AM REPORT ABUSE Lambchop165 said:

Rating:

This cake is so simple and easy to make that I just feel in love with it. This cake was a super hit at my friends party and at our family get together. The finishing touch on this cake is so pretty that everyone thought I bought it at a bakery.

This reply was: Helpful Inspiring