Pecan-Caramel Cake

Ingredients for cake:

1 box (18.5 ounces) vanilla cake mix

3 eggs, at room temperature

1 1/4 cups water

1/3 cup cooking oil

3/4 cup pecans, chopped finely

20 soft caramel candies

1/2 cup heavy cream

Directions for cake:

Preheat oven to 350 degrees. Coat two 9" cake pans with nonstick cooking spray. Line with waxed paper and spray again.

In a large mixing bowl, beat the cake mix, eggs, water, and oil. Stir in the finely chopped pecans to the cake mixture.

Bake at 350 degrees for 24-29 minutes until cakes spring back when pressed. Cool 10 minutes in pans. Take out and place on wire rack; cool completely.

While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth. Let cool slightly. Using end of a wooden spoon, poke 12 holes randomly in each layer. Pour sauce evenly over both layers and let stand for 1 hour.

Ingredients for icing:

1 package (8 ounces) cream cheese, softened

1 stick butter, softened

1 box (1 pound) confectioners sugar

1 teaspoon vanilla extract

1 cup pecans, coarsely chopped

Directions for icing:

In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth.

Place one layer on a serving plate; frost the top with about 1 cup frosting. Top with second layer; frost top and side with remaining frosting. Press coarsely chopped pecans onto side of cake. Refrigerate one hour before serving.