Pecan Carmel Cake Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Heat oven to 350º. 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. |
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Preparation
Time: |
Preparation
Time:24-29 minutes |
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