All Natural|Gluten Free|Local Canadian Ingredients

A Pecan-Caramel Cake

A Pecan-Caramel Cake



1. Preheat oven to 350F(180C). Coat two 9-inch cake pans with nonstick cooking spray. Line with waxed paper & spray again.

2. Prepare cake following package directions using the eggs, 1 1/4 cups (300ml) water & oil. Stir in the finely chopped pecans. Bake 350F(180C) for 24-29 mins. until cakes spring back when pressed. Cool 10 mins. in pans. Turn out; cool completely.

3. Using end of wooden spoon, poke 12 holes randomly in each layer. Take Rootham Irish Style Caramel Sauce & heat in microwave to warm-up. Pour warm caramel sauce evenly over both layers and let stand for 1 hour.

4. Frosting: - In a large bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth.

5. Place one layer on a serving plate; frost the top with about 1 cup (250ml) frosting. Top with second layer; frost top & side with remaining frosting.