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1
Heat oven to 350F Coat two 9-inch cake pans with nonstick cooking spray.
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2
Line with waxed paper and spray again.
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3
Prepare cake following package directions using the eggs, 1 1-/4 cups water and oil.
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4
Stir in the finely chopped pecans.
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5
Bake for 24 to 29 minutes until cakes spring back when pressed.
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6
Cool 10 minutes in pans.
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7
Turn out; cool completely.
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8
While cakes are cooling, melt caramels and cream in a small saucepan over medium-high heat about 5 minutes, stirring constantly, until smooth.
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9
Let cool slightly.
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10
Using end of a wooden spoon, poke 12 holes randomly in each layer.
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11
Pour sauce evenly over both layers and let stand for 1 hour.
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12
Frosting: In a large bowl, beat cream cheese, butter, confectioners' sugar and vanilla until smooth.
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13
Place one layer on a serving plate; frost the top with about 1 cup frosting.
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14
Top with second layer; frost top and side with remaining frosting.
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15
Press coarsely chopped pecans onto side of cake.
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16
Refrigerate 1 hour before serving.
