Butter Pecan Cake (Print Version)

# Ingredients:

→ Cake Base

01 - One box of yellow cake mix
02 - Three large eggs
03 - A cup of milk
04 - Half a cup of melted unsalted butter

→ Topping & Filling

05 - A cup of finely chopped pecans
06 - One can of sweetened condensed milk
07 - A cup of caramel sauce
08 - Whipped topping to serve

# Instructions:

01 - Turn the oven to 350°F (175°C) and grease a 9×13-inch pan to keep your cake from sticking.
02 - Combine the cake mix, eggs, milk, and melted butter in a big bowl and stir until you get a smooth mix.
03 - Pour the mix into the prepared pan and bake it for 25 to 30 minutes. It’s done when a toothpick comes out clean.
04 - As the cake cools down a bit, warm up the condensed milk and caramel sauce in a saucepan. Stir until they blend well together.
05 - Once the cake is cooled, poke holes in it and pour the warm sauce over top. Let it soak into the cake.
06 - Refrigerate the cake for at least 4 hours. Serve it cold with whipped topping and some more pecans sprinkled on top.

# Notes:

01 - Great for parties or celebrations
02 - Needs a minimum of four hours to chill
03 - Can be prepared in advance

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