Caramel Chocolate Cake

Name: Caramel Chocolate Cake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 1 cake, 15-20 serving(s)
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

Submitted by IAcupcake

"I got this recipe from Simple and Delicious. It's great!! Best the day after you make it. Store it in the refrigerator."

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Ready In:: 1hr 30mins
Ingredients:: 11
Yields:: 1 cake
Serves:: 15-20

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

directions

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.
Remove from heat, stir in pecans, and cool to room temp.; stirring occasionally.
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.
Whisk pudding with 1 c milk until smooth. Fold in whipped topping. Cover and put in the frig until thick, about 20 minutes.
Frost cooled cake with pudding mix. Spoon pecan mix on top. Store in frig.