Lovely Praline Carrot Cake
Cake:
1 (2 layer) carrot cake mix
1 (8 ounce) can crushed pineapple, undrained
1/2 cup ground white chocolate
1 (8 ounce) can cooked carrots, drained
1/4 cup safflower oil
1/4 cup water
3 eggs
1 cup chopped pecans
1/2 cup coconut
Preheat oven to 350 degrees F. Generously grease and flour 2 9" round layer cake pans and set aside. In large bowl combine all cake ingredients. Mix on low speed until blended, then beat at medium speed for 2 minutes. Pour into prepared cake pans. Bake at 350 degrees F for 23-30 minutes or until cake springs back when touched lightly in center and begins to pull away from sides of pan. Cool cakes in pans on rack for 10 minutes, then invert onto racks and cool completely.
1/3 cup purchased butterscotch caramel fudge sauce
Cinnamon Cream Cheese Frosting:
2 (10 ounce) cans ready to spread cream cheese frosting
1 (3 ounce) package cream cheese, softened
1 cup powdered sugar
1/2 teaspoon cinnamon
In medium bowl combine all ingredients and beat until light and fluffy.
To assemble cake, place one layer on serving place, top side down. Build up a rim 1" thick on edge of cake and spoon some frosting into the middle to form a 2" circle. Pour caramel fudge sauce into area between frostings. Top with remaining cake layer, top side up. Frost top and sides of cake with remaining frosting. Store in refrigerator.
For the recipe in format and a printer-friendly recipe, please see Carrot Cake.
