Pecan Caramel Cake

Directions

1. 1
   Heat oven to 350F Coat two 9-inch cake pans with nonstick cooking spray.
2. 2
   Line with waxed paper and spray again.
3. 3
   Prepare cake following package directions using the eggs, 1 1-/4 cups water and oil.
4. 4
   Stir in the finely chopped pecans.
5. 5
   Bake for 24 to 29 minutes until cakes spring back when pressed.
6. 6
   Cool 10 minutes in pans.
7. 7
   Turn out; cool completely.
8. 8
   While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth.
9. 9
   Let cool slightly.
10. 10
    Using end of a wooden spoon, poke 12 holes randomly in each layer.
11. 11
    Pour sauce evenly over both layers and let stand for 1 hour.
12. 12
    Frosting: In a large bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth.
13. 13
    Place one layer on a serving plate; frost the top with about 1 cup frosting.
14. 14
    Top with second layer; frost top and side with remaining frosting.
15. 15
    Press coarsely chopped pecans onto side of cake.
16. 16
    Refrigerate 1 hour before serving.