Caramel Chocolate Cake!!

3/4 cup packed brown sugar

6 Tablespoon butter, cubed

2 Tablespoons plus 1 cup cold milk, divided

1/2 cup chopped pecans

1 package German chocolate cake mix

1 package (3.4oz) instant butterscotch pudding mix

2 cups whipping topping

In a small saucepan, combine the brown sugar, butter

and 2 Tablespoons milk. cook and stir over low heat

until sugar is dissolved. Increase heat to medium. Do not

stir. Cook for 3-6 minutes or until bubbles form in center

of mixture and color is amber brown. Remove from heat ;

stir in pecans. Cool to room temperature, stir occasionally.

Meanwhile prepare and bake cake according to package

directions for two 9-in. round baking pans. Cool racks to

cool completely.

In a bowl, whisk pudding mix and remaining milk

until smooth. Fold in whipped topping. Cover and

refrigerate until thickened, about 20 minutes.

Place one cake layer on a serving platter; spread

with 3/4 cup pudding mixture. Top with remaining cake

layer; spread remaining pudding mixture over top and

sides of cake. Spoon pecan mixture around top edge.

Store in the refrigerator. Yield: 10-12 servings.