Caramel Cake -- (recipe follows)
Caramel Frosting -- (recipe follows)
1 teaspoon milk (1 to 2 teaspoons)
Chopped pecans or chocolate-covered pecan
2 1/4 cups all-purpose flour
1 3/4 cups packed brown sugar
1/2 cup shortening
1 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 stick margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Bake Caramel Cake as directed. Cut cake horizontally into 3 layers.
Reserve 1/2 cup Caramel Frosting. Fill layers with remaining frosting.
Stir milk into reserved frosting until of drizzling consistency; drizzle over cake. Garnish with chopped pecans.
Heat oven to 350º. Grease and flour 12-cup bundt cake pan. Beat all ingredients except pecans in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl frequently.
Stir in pecans. Pour batter into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; invert onto wire rack. Cool completely.
Heat margarine over medium heat in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low.
Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat.
Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1
teaspoon at a time.