Caramel Pecan Layer Cake ***Now with a picture!

I made this cake for my Co-Workers birthday (this is the cake you use the Caramel Sauce for) and I'm happy to say she LOVED it!  I of course adapted the recipe for the cake a little bit to make it my own, but the original came from The Magnolia Bakery.  This is one of my favorite cookbooks - I use it all.the.time!  They have a recipe for Toasted Pecan Drop Cookies that I try and make bi-weekly and then there is a Chocolate Amaretto Bundt Cake that I have made only once but am definitely willing to make again!

Also, this is the BEST frosting recipe I have come across to date.  Its perfect and I look forward to making even more different varieties of this frosting!

Ok, so the recipe...here it is:

Caramel Pecan Layer Cake

Cake Ingredients:

1 1/2 cup Self-Rising Flour

1 1/4 cup All-Purpose Flour

1 cup (2 sticks) unsalted butter, softened

1 1/2 cup white sugar

1/2 cup vanilla sugar

4 large eggs, room temperature

1 cup milk

1 teaspoon vanilla

Frosting Ingredients (from The Baker Chick):

2 sticks butter, softened

4 cups powdered sugar

2 tablespoons milk or cream

1/2 cup Caramel Sauce

1 1/2 cup toasted pecans, chopped

Preheat oven to 350 degrees.  Grease and slightly flour two 9 x 2-inch round pans.

In a small bowl, combine the flours and set aside.  In a large bowl, on medium speed, cream butter until smooth.  Gradually add the sugar and beat until fluffy (about 3 minutes).  Add eggs, one at a time, beating well after each addition.  Add the dry ingredients in three parts, alternating with the milk and vanilla.  With each addition, beat until the ingredients are incorporated, but be sure to not over-beat.  Using a rubber spatula, scrape down the batter in the bowl, making sure ingredients are well blended.

Divide the batter among the prepared pans and bake for 25-30 minutes, or until a cake tester inserted int he center of the cake comes out clean.  Let the layers cool in the pans for one hour and then remove from the pans and cool completely on a wire rack.

In the meantime, make your frosting

Cream butter until smooth and fluffy.  Add powdered sugar, one cup at a time and beat until well combined (take your time, the powdered sugar likes to fly everywhere) Add 1/2 cup of the caramel sauce and beat until smooth and fluffy.  Add 1-2 tablespoons of milk or cream if desired if your frosting is a little thick/dry (I normally add between 2-3 tablespoons because I like my frosting to spread easily).

Assemble your cake! (the best part, other than eating it)

Place one of your layers on a cake stand (top side up) and place about 1/3 of the frosting int he middle and frost.  Once evenly spread, sprinkle 3/4 cup of pecans over the frosting and drizzle some of the caramel sauce over the pecans (just enough to add a touch of caramel).  Place second layer of cake (top side down) and frost top and sides.  Top with remaining pecans and drizzle caramel sauce over the top.  

Serve with Vanilla Ice Cream and coffee

Here is the photo (I did half with pecans, because not everyone likes them...).