"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pecan Carmel Cake Recipe

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This recipe for Pecan Carmel Cake, by , is from BREAKING BREAD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Busby
Added: Friday, March 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box vanilla cake mix
3 eggs
1/3 cup vegetable oil
3/4 cup finely chopped pecans
20 soft carmel candies
1/2 cup heavy cream

Frosting:

1 8-oz. cream cheese - softened
1/2 cup unsalted butter - softened
1 box confectioner sugar
1 teaspoon vanilla flavoring
1 cup coarsely chopped pecans

Directions:
Directions:
Heat oven to 350. Spray 2 9" cake pans. Line cake pans with wax paper and spray again.

Cook cake according to directions on box using 3 eggs, vegetable oil and 1 1/4 cup of water. Stir in the finely chopped pecans. Bake for 24-29 minutes. Cool cake 10 minutes in pans. Remove from pans and cool completely. While cake is cooling, melt carmel candies and heavy cream over medium high heat stirring constantly until smooth (about 5 minutes). Let cool slightly. While this is cooling use the handle of a wooden spoon and poke 12 holes in each cake layer. Pour sauce evenly over both layers and let stand for 1 hour.

Frosting:
In a large bowl beat cream cheese, butter, confectioner sugar and vanilla until smooth. Place one layer of cake on a plate and frost using about one cup of frosting. Place second layer on top and frost sides and top using the remaining frosting. Press coarsely chopped pecans on top and sides. Refrigerate for one hour.

Preparation Time:
Preparation Time:
24-29 minutes

 

 

 

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