Shelly's Recipe

* CHOCOLATE CARAMEL PECAN CAKE*

Category: Cakes from Cake Mixes

1 pkg dark chocolate fudge cake mix
1 (20-oz) bottle caramel sundae syrup
1 (8-oz) container 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 (best to use chocolate almond bark and vegetable peeler)

Prepare cake mix according to pkg directions, except substitute melted butter for the oil. Bake in 3 (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

NOTE: I bake in a 13x9 inch baking pan and finish as directed.