Caramel Chocolate Cake

3/4 cup packed brown sugar
6 tablespoons butter, cubed
2 tablespoons plus 1 cup cold milk, divided
1/2 cup chopped pecans
1 package (18-1/4 ounces) German chocolate cake mix
1 package (3.4 ounces) instant butterscotch pudding mix
2 cups whipped topping

In a small saucepan, combine the brown sugar, butter and 2 tablespoons milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir.

Cook for 3-6 minutes or until bubbles form in center of mixture and color is amber brown. Remove from the heat; stir in pecans. Cool to room temperature, stirring occasionally.

Meanwhile, prepare and bake cake according to package directions for two 9-in. round baking pans. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a bowl, whisk pudding mix and remaining milk until smooth. Fold in whipped topping. Cover and refrigerate until thickened, about 20 minutes.

Place one cake layer on a serving platter; spread with 3/4 cup pudding mixture. Top with remaining cake layer; spread remaining pudding mixture over top and sides of cake. Spoon pecan mixture around top edge. Store in the refrigerator. Makes 10-12 servings.