1 Box Devil’s
Food Chocolate Cake
1 Cup of
Water
1/3 Cup of
Vegetable Oil
3 Eggs
1 Package
(3.4 oz) chocolate instant pudding mix
1 + ¾ cup
cold milk
2 Cups
chopped pecans
Homemade
Caramel Sauce (recipe below)
1.
PREHEAT
oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE
sides and bottom of each pan with shortening or oil spray. FLOUR lightly. (Use
baking cups for cupcakes.)
2.
BLEND
cake mix, water, oil and eggs in a large bowl at low speed until moistened
(about 30 seconds). BEAT at medium speed for 2 minutes. POUR batter in pans and
bake immediately.
3.
BAKE
30-35 minutes or until when toothpick is inserted in center comes out clean.
COOL in pan on wire rack for 15 minutes.
4.
Using
a wooden handle (or something similar in size & shape) poke holes 1” apart
all over the cake.
5.
Mix
together pudding mix & milk and pour over the cake.
6.
Refridgerate
cake for an hour.
7.
Remove cake & cut into 1” cubes
8.
In a trifle bowl layer cake cubes, 1 cup of
pecans and half of caramel sauce. Repeat
1X
Caramel
Sauce
1 Cup White
Sugar
¼ Cup Heavy
Cream
Pinch of sea
salt
3 Tbl Butter
Combine
cream , sugar & salt in sauce pan over medium- heat. Melt down sugar, stirring constantly. Add butter.
Voila!
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