Caramel Pecan Cake - cooking recipe

Ingredients

1 recipe yellow butter cake
1 (10 to 12 oz.) jar caramel ice cream topping
1 1/2 c. butter, softened
3 c. sifted powdered sugar
3 tsp. vanilla
2 c. finely chopped pecans

Preparation

Prepare cake.
Cool completely.
Beat together caramel ice cream topping and butter in a large mixing bowl until smooth. Gradually add powdered sugar, vanilla and pecans, beating until frosting is creamy and spreadable.
Spread frosting between layers and on top and sides.
Store in refrigerator until ready to serve. Let cake stand at room temperature for approximately 30 minutes for easier cutting.