Makes 1 (8- or 9-inch) two-layer cake. Recipe is from “Extra! Extra! Read More About It!” by Corinne Cook.
1 Duncan Hines Devil’s Food Cake Mix, made according to package directions into 2 (8 or 9-inch) layers
For the caramel frosting and filling:
1 (12-oz.) can evaporated milk
3 cups sugar
1½ sticks butter
1½ tsps. vanilla
Pecans for decoration, optional
1. Make two (8- or 9-inch layers), according to package directions. Cool on wire racks.
2. Make caramel frosting and filling: In heavy saucepan, combine evaporated milk, sugar and butter. Cook over medium heat until mixture reaches soft-ball stage (237 degrees) on candy thermometer. Stir occasionally. If temperature does not get to soft-ball stage, the icing will not set.
3. When mixture reaches correct temperature, remove from heat and stir in vanilla. Using a wooden spoon, beat constantly until mixture begins to thicken and cool slightly. If the frosting is too hot, it will run off the sides of the cake. You can tell when it is of spreading consistency.
4. Spread caramel mixture between layers and over top and sides of cake. Garnish with nuts if desired.