chocolate caramel pecan cake

How To Make chocolate caramel pecan cake

• 1

  Preheat oven to 350F. Spray 3 (8 inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. In a large bowl, beat cake mix, 1 cup water, melted butter, and eggs at low speed with an electric mixer until moistened, approximately 30 seconds. Increase speed to medium; beat 2 minutes. Divide batter evenly among prepared pans. Bake until a wooden pick inserted in center comes out clean, 20-22 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
• 2

  On a cake stand, place 1 cake layer. Drizzle with one third of caramel syrup. Spread one third of whipped topping over cake layer. (Do not cover sides.) Sprinkle with one third of pecans and one third of chocolate. Repeat with remaining cake, caramel whipped topping, pecans, and chocolate.
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