I just love a good bundt cake! And this one was no exception.

CAKE

1 box chocolate fudge cake mix

1 small box (4 serving size) chocolate instant pudding and pie filling mix

1 cup water

1/2 cup oil

1/4 cup caramel topping, the thicker the better

4 eggs

3/4 cup chopped pecans

TOPPINGS

3/4 cup chocolate frosting (from 16 oz container)

1/4 cup caramel topping

1/4 cup chopped toasted pecans

1 For the cake, heat oven to 350. Spray bundt pan with cooking spray for baking.

2 Beat cake mix, pudding mix, water, oil, 1/4 cup caramel topping, and eggs on medium for 2 minutes. Stir in pecans. Pour into bundt pan.

3 Bake 38 – 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes before removing from pan. Cool completely, about 1 hour.

4 For the toppings, microwave frosting on high for 20 – 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate for 30 minutes or until frosting is set.

5 Drizzle caramel topping over frosting and sprinkle with pecans.

(I decided to make a chocolate ganache instead of using the frosting. You can find a good ganache recipe here.)

recipe from Betty Crocker