BUTTER PECAN CAKE WITH CARAMEL FROSTING

Butter Pecan Cake with Caramel Frosting image

Provided by Anita Hoffman

Categories Cakes

Time 1h

Number Of Ingredients 13

1-1/2 c chopped pecans
1/4 c butter
1 box butter cake mix
eggs as called for on box mix
milk to replace the water as called for on box mix
oil as called for on the box or melted butter.
1 tsp vanilla
FROSTING
1/4 c butter
2/3 c heavy cream
1 c brown sugar, firmly packed
2 c powdered sugar
1 tsp vanilla

Steps:

1. Melt the 1/4 cup of butter in a skillet over low heat. Add the pecans and toss to coat. Toast, stirring for 5 minutes.
2. Add the cake mix to bowl of your mixer. Add the eggs. Add the milk instead of water called for on the box. Add the oil as called for on the box. Add 1 tsp of vanilla. Beat together as on box. During the last 30 seconds of mixing, add the pecans to the batter.
3. Pour batter into 2 greased 9 inch cake pans and bake as directed on box.
4. Cool layers before frosting.
5. FROSTING: In a medium saucepan, melt together butter, cream and brown sugar. Bring to a boil and boil for 1 minute. Remove from heat and add to bowl of stand mixer. Allow to cool for 15 minutes. Add the vanilla and powdered sugar and beat together until combined. Add milk or cream, to get the correct consistency
6. Frost the cake.