Caramel-Chocolate Cake

Cake:
1 pkg. devil's food cake mix
1-1/3 C. buttermilk
3 eggs
1/2 C. canola oil
3 oz. semisweet chocolate, grated

Frosting:
1-1/4 C. butter
1 lb. light brown sugar
2/3 C. milk
1 lb. powdered sugar
1/2 C. chopped pecans
pecan halves, optional

Coat two 9" round cake pans with cooking spray. In a mixer, at low speed, beat cake mix, buttermilk, eggs & oil for 30 seconds to blend. Increase speed to medium; beat 2 minutes. Reduce sped to low; mix in chocolate shavings. Divide batter between pans. bake 30 minutes, or until a pick comes out clean. Cool in pans on racks for 20 minutes; remove to racks to cool completely.

Frosting: In a heavy saucepan, over low heat, melt butter; stir in brown sugar. Bring to a boil; cook, stirring often, until sugar is dissolved (about 2 minutes).

Remove from heat; pour in milk. Return to heat. Simmer, stirring often, until smooth (1-2 minutes). Transfer to medium-small  bowl.

Fill a larger bowl with ice. Place smaller bowl with mixture in it over ice. Stir often til thickened, about 30 minutes. Remove from ice.

In a mixer, at low speed, gradually beat in powdered sugar until fluffy. Cover; refrigerate until spreadable, about 15 minutes

Assembly: Place 1 cake layer on plate, spread with 1 C. frosting. Sprinkle with chopped pecans; top with second cake layer. Spread top & sides with remaining frosting. Garnish with pecan halves, if desired.       

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