chocolate caramel pecan cake

preheat over to 350 degrees

you will need:

-8 inch round cake pan
*if you only have two pans that's fine just bake the 3rd layer while the first two cool down
-pecans *optional

Dry ingredients:
-2 cups of flour
-1 3/4 cups of sugar
-1 tbsp. of baking powder
-1/4 tsp. of salt
- 3/4 cup of cocoa powder

wet ingredients:
-3 eggs
-1 blended can of cranberry sauce
- 1tsp. of vanilla
-1 cup of milk
-1/2 cup of vegetable oil

caramel icing
-1 cup of butter
-2 cups of brown sugar
-1 tsp. of vanilla
-1/3 cup of milk
-4 cups of powdered sugar



step1:
-in a medium pan melt butter on medium high heat add in brown sugar
- stir until sugar dissolves and add in vanilla and milk
- set to the side and let cool 

step 2:
-in a large mixing bowl sift together all your dry ingredients
-in a medium mixing bowl mix together all your wet ingredients
-add in wet ingredients to dry ingredients and blend using a hand mixer until completely smooth

step 3:
-grease your cake pans with vegetable oil or spray with pam. wipe away excess oil
-pour cake mix into pans. divide evenly.
 bake for 20 minute . use a tooth pick to check the center, if it comes out dry cake is done .

step 4:
-once your caramel sauce has cooled down, in a large bowl pour in powdered sugar , spread powdered sugar out making a crater in the center.
-pour your caramel sauce in slowly and stir with a whisk as you pour
- sauce should become thick and creamy like
-place caramel icing in refrigerator

step 5:
-once your cake layers have cooled down ice your cake with your caramel icing. spread icing in between add pecans as you wish .