Spice Cake with a Salted Caramel Drizzle

! ! Cake ! 2 bags of Organic Spice Cake mix from Whole Foods (or your favorite recipe) ! (Optional) Here is what you need:

1 cup of canned pumpkin (not pumpkin pie mix) (or) applesauce carrot or orange depending on what type cake you would like.

!! Salted Caramel Sauce ! 1/2 cup heavy cream

1 cup sugar 1 Tablespoon corn syrup 1/4 cup water 3 Tablespoons unsalted butter 3/4 teaspoons salt 1 teaspoon vanilla

! ! 2 cups chopped pecans Candied Nuts

1/4 cup brown sugar 2 Tablespoons unsalted butter 2 Tablespoons water

! ! 12 Tablespoons unsalted butter Salted Caramel Frosting

4 oz. (1/2 block) cream cheese 2 cups powdered sugar 1/3 cup caramel sauce 1/2 teaspoon vanilla 1/4 teaspoon salt

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Make your cake according to directions- or your own recipe. I used a gluten free organic spice cake mix from Whole Foods Follow the instructions for adding applesauce or carrots that is on the bag if you want to add pumpkin- it is optional but it is AMAZING with a bit of pumpkin.

! ! Tip:

You want to make 3 or 4 layers of cake for creating that tall beautyso consider using 2 bags of mix. Use a springform cake pan for each layerit makes removing them and layering them super easy.

And it allowed for extra chunky layers vs the thin cake pans.

! !! !! !! Caramel Sauce ! Warm the cream in a separate bowl and set aside.

Bake your cakes and allow them to cool before getting ready to layer. While they are cooling, you can work on your frosting and caramel sauce.

In a large saucepan, add the sugar, corn syrup, and water and stir. Cook over medium to medium-high heat until the sugar dissolves and the mixture is bubbling. Allow the mixture to boil without stirring until it begins to change color a bit then remove the pan from the heat. Then carefully pour in the warm heavy cream and stir until smooth. Add butter and salt and stir again to combine. Allow your sauce to cool a bit at room temperature.

! ! Add pecans, brown sugar, butter and water to a heavy bottom saucepan and cook over medium To make Candied Nuts

heat and stir to combine. Allow the mixture to come to a boil while stirring occasionally until almost all of the water has evaporated- about 5- 10 minutes. Remove pan from heat and then spread the nuts onto a parchment paper and allow to cool.

!! ! Salted Caramel Frosting ! Beat the slices of butter until they are smooth and then add cream cheese and blend until

smooth. Add about half of the powdered sugar and pour in the caramel sauce and continue blending and then add the remaining powdered sugar, vanilla and salt when it is ready.

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Note: The frosting will be a bit soft and fluffy when it is first madeso-chill in the refrigerator if you need to.

!! Level your cake layers to keep a nice flat stack ( simply slice the top off level)

and begin with the first layer of cake. Add a layer of frosting and spread until fairly even. Repeat, repeat, repeat layers of frosting and cake until your cake is tall and stately.

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Chill for 15-20 minutes if you need to before adding the top drizzle. Heat up your caramel sauce if it is cold and drizzle on the cake as you desire. But make sure it is not too warm- or it will melt your frosting as it drizzles. Add as much or as little as you would like. Then sprinkle the top and edges with the candied pecans.

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