Caramel Chocolate Cake

Chocolate cake from a box gets a special treatment when spread with this frost and topping.

Ingredients:

3/4 cup packed brown sugar

6 tablespoons butter, cubed

2 tablespoons plus 1 cup cold milk, divided

1/2 cup pecans, chopped

1 package (18 1/4 ounces) German chocolate cake mix

1 package (3.4 ounces) instant butterscotch pudding mix

2 cups whipped topping

Directions:

In a small saucepan, combine the brown sugar, butter and 2 tablespoons milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 5 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool to room temperature, stirring occasionally.

Prepare and bake the cake according to the package directions for two 9" round baking pans. Cool for 10 minutes before removing from pans to wire rack to cool completely.

In a bowl, whisk pudding mix and remaining milk until smooth. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes.

Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. Spoon pecan mixture around top edge. Store in the refrigerator until ready to cut and serve.