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Chocolate Caramel Pecan Cake
Nb persons: 0
Yield: Makes 1 (8") three-layer cake
Preparation time:
Total time:
Source: Southern Lady Christmas Made Easy magazine 2008
1 (18.25 oz.) pkg. | Duncan Hines dark chocolate fudge cake mix |
1 (20 oz.) bottle | Smucker's caramel sundae syrup |
1 (8 oz.) | whipped topping, thawed |
1 c. | toasted and chopped pecans |
1/2 (4 oz.) bar | bittersweet chocolate, grated, or shaved with a peeler |
Garnish: | chopped toasted pecans and choclate curls, (best to use chocolate almond bark and vegetable peeler) |
Prepare cake mi acording to package directions, except substitute melted butter for the oil. Bake in three (8") cake pans for 20-22 minutes. Cool as directed. Trim top of cakes to level, if desired. Place one cake layer on a cake stand or plate. Drizzle generously with caramel syrup, allowing some to drip down the sides. Spread 1/3 of whipped topping over top of cake layer (do not cover sides). Sprinkle with 1/3 cup pecans and 1/2 of the grated chocolate. Repeat with second layer. Place final cake layer on top of previous layers. Spread with remaining whipped topping and drizzle with caramel. Garnish with remaining pecans and chocolate curls. Cover and chill. Let cake stand at room temperature for 15 minutes before serving.
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