Ingredients
The following ingredients have 4 Servings
- 1 package German chocolate cake mix (regular size)
- 1 cup packed brown sugar
- 1 stick of butter (cubed)
- 3 tablespoons heavy whipping cream
- ¾ cup finely chopped pecans
- 1 package (3.4 ounces instant butterscotch pudding mix)
- 1 cup cold 2% milk
- 2-1/2 cups whipped topping
Instruction
- Prepare & bake the 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.
- Meanwhile, in a small saucepan, combine the brown sugar, butter &cream. Cook & stir over low heat until sugar is dissolved. Increase the heat to medium; do not stir. Cook for 4-6 minutes or until bubbles form in the center of the mixture & the color is amber brown. Remove from the heat; stir in the pecans. Cool at room temperature for 20 minutes, stirring occasionally.
- In a small bowl, whisk pudding mix and milk for 90 seconds. Let stand for 2 minutes. Fold in the whipped topping. Cover and refrigerate until thickened, about 20 minutes.
- Place one cake layer on a serving platter; spread with ¾ cup of the pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake.
- If necessary, reheat pecan mixture over low heat to achieve a spreading consistency. Spoon pecan mixture around edge & middle of cake. Store in the refrigerator.