HEAT OVEN TO 350*. COAT 2 9- INCH CAKE PANS WITH NONSTICK COOKING SPRAY, AND LINE WITH PARCHMENT. MAKE CAKE TO PACKAGE DIRECTIONS USING 1 1/4 CUPS WATER AND 1/2 CUP BUTTER. STIR IN FINELY CHOPPED PECANS. BAKE AT 350* FOR 30 MINUTES OR UNTIL CAKE SPRINGS BACK WHEN PRESSED. COOL ABOUT 10 - 15 MINUTES . TURN THE CAKES OUT AND COOL COMPLETLY.
WHILE THE CAKES ARE COOLING MELT THE CARAMELS AND
SWEETEND CONDENCED MILK IN A SMALL PAN OVER MEDIUM HEAT STIRING CONSTANTLY UNTIL SMOOTH. LET IT COOL SLIGHTLY. THEN POKE HOLES WITH THE END OF A WOODEN SPOON ABOUT A DOZEN TIMES IN THE CAKES. POUE THE CARAMEL SAUCE EVENLY OVER BOTH CAKES AND LET IT SIT
FOR AN HOUR.
FROSTING:
IN A LARGE BOWL BEAT CREAM CHEESE , BUTTER, CONFECTIONER`S SUGAR AND VANILLA TILL SMOOTH.
PUT 1 LAYER ON A SERVING PLATE; FROST WITH ABOUT A CUP OF THE FROSTING, THEN TOP WITH THE SECOND LAYER. FROST THE TOP AND SIDES OF THE CAKE. PRESS THE COARSLEY CHOPPED PECANS INTO THE SIDES OF THE CAKE.
REFFRIDGERATE THE CAKE FOR AN HOUR BEFORE SERVING.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	306.57 Kcal (1284 kJ)
Calories from fat	280.8 Kcal
		% Daily Value*
Total Fat	31.2g	48%
Cholesterol	53.04mg	18%
Sodium	44.24mg	2%
Potassium	146.21mg	3%
Total Carbs	6.03g	2%
Sugars	2.44g	10%
Dietary Fiber	2.79g	11%
Protein	4.54g	9%
Vitamin C	0.3mg	0%
Vitamin A	0.1mg	2%
Iron	1.1mg	6%
Calcium	32.9mg	3%

Amount Per 100 g
Calories	553.06 Kcal (2316 kJ)
Calories from fat	506.58 Kcal
		% Daily Value*
Total Fat	56.29g	48%
Cholesterol	95.68mg	18%
Sodium	79.82mg	2%
Potassium	263.76mg	3%
Total Carbs	10.88g	2%
Sugars	4.4g	10%
Dietary Fiber	5.03g	11%
Protein	8.2g	9%
Vitamin C	0.5mg	0%
Vitamin A	0.1mg	2%
Iron	1.9mg	6%
Calcium	59.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.