Shelly's Recipe

CHOCOLATE CARAMEL PECAN CAKE

Category: Cakes from Cake Mixes

1 box dark chocolate fudge cake mix
1 (20 oz) bottle caramel sundae syrup
1 (8-ounce) container non-dairy whipped topping, thawed
1 cup chopped pecans, toasted
1/2 (4 oz) bar bittersweet chocolate, grated or shaved with a peeler
Garnish: chopped toasted
Pecans and chocolate curls

Prepare cake mix according to package directions, except substitute melted butter for the oil. Bake in three (8-inch) cake pans for 20 to 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