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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
Directions:
1. Ingredients
2. package (18-1/4 ounces) German chocolate cake mix
3. /4 cup packed brown sugar
4. tablespoons butter, cubed
5. tablespoons heavy whipping cream
6. /2 cup finely chopped pecans
7. package (3.4 ounces) instant butterscotch pudding mix
8. cup cold milk
9. -1/2 cups whipped topping
10. Directions
11. Prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.
12. Meanwhile, in a small saucepan, combine the brown sugar, butter and cream. 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 the heat; stir in pecans. Cool at room temperature for 30 minutes, stirring occasionally.
13. In a small bowl, whisk pudding mix and milk for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes.
14. 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.
15. If necessary, reheat pecan mixture in a microwave for up to 30 seconds to achieve a spreading consistency. Spoon pecan mixture around edge of cake. Store in the refrigerator. Yield: 10-12 servings.
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