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1
For Cake: Preheat oven to 350.
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2
Butter and flour 13x9x2-inch metal cake pan.
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3
Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan.
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4
Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl.
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5
Using electic mixer, beat at low speed until mixture is moistened, about 30 seconds.
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6
Beat at medium speed 2 minutes.
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7
Pour batter into pan.
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8
Melt buttter in medium saucepan over medium-low heat.
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9
Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese.
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10
Whisk until smooth, about 1 miute.
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11
Pour cream cheese mixture in large ribbons atop cake batter in pan.
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12
Using knife, swirl mixture into batter (do not overmix).
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13
Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist).
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14
Cool cake in pan on rack.
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15
Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
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16
For Icing: Mix sugar and cocoa in medium bowl.
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17
Bring milk and buter to simmer in heavy medium saucepan.
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18
Reduce heat to medium-low; add powdered sugar mixture and whisk until melted.
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19
Add chocolate chips and whisk until smooth.
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20
Mix in vailla.
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21
Drizzle warm icing over cake.
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22
Let stand until set, about 2 hours.
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23
Drizzle caramel topping over.
