Ingredients:
Caramel Cake -- (recipe follows)
Caramel Frosting -- (recipe follows)
1 teaspoon milk (1 to 2 teaspoons)
Chopped pecans or chocolate-covered pecan halves

CARAMEL CAKE
2 1/4 cups all-purpose flour
1 3/4 cups packed brown sugar
1/2 cup shortening
1 cup milk
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs
1/2 cup chopped pecans

CARAMEL FROSTING
1/2 stick margarine or butter
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar

Directions:
Bake Caramel Cake as directed. Cut cake horizontally into 3 layers. Reserve 1/2 cup Caramel Frosting. Fill layers with remaining frosting. Stir milk into reserved frosting until of drizzling consistency; drizzle over cake. Garnish with chopped pecans.

CARAMEL CAKE:
Heat oven to 350º. Grease and flour 12-cup bundt cake pan. Beat all ingredients except pecans in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl frequently. Stir in pecans. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes; invert onto wire rack. Cool completely.

CARAMEL FROSTING:
Heat margarine over medium heat in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.

Cooking with children!

Ingredients:
3/4 cup finely chopped candy
1 (18 1/4 ounce) package white cake mix with pudding
1 (1 pound) tub milk chocolate ready-to-spread frosting

Directions:
Adult help: Coarsely chop all the candy, then finely chop enough to measure 3/4 cup:
8 bars (2.1 oz each) chocolate-covered crispy peanut-buttery candy.

Make and bake cupcakes as directed on package-except after beating, gently stir in the:
3/4 cup finely chopped candy
1 package (1 lb 2.25 oz) white cake mix with pudding

Adult help: Immediately remove cupcakes from pan to wire rack. Cool completely.

Frost cupcakes with:
1 tub (1 lb) milk chocolate ready-to-spread frosting

Put coarsely chopped candy pieces on tops of cupcakes. Store loosely covered at room temperature.

Ingredients:
2 cups all-purpose flour
2 cups sugar
1/2 cup shortening
3/4 cup water
3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened chocolate -- melted and cooled
Fudge Frosting -- (recipe follows)

FUDGE FROSTING
2 cups sugar
1/2 cup shortening
2/3 cup milk
1/2 teaspoon salt
3 ounces unsweetened chocolate
2 teaspoons vanilla

Directions:
Heat oven to 350º. Grease and flour rectangular pan, 13 × 9 × 2 inches, 3 round pans, 8 × 1 1/2 inches, or 2 round pans, 9 × 1/2 inches. Beat all ingredients except Fudge Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s).

Bake rectangular pan 40 to 45 minutes, round pans 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool rounds 10 minutes; remove from pans.

Cool completely. Prepare Fudge Frosting; frost cake. (Fill layers with 1/3 cup frosting; frost side and top with remaining frosting.)

FUDGE FROSTING:
Mix all ingredients except vanilla in 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in bowl of ice and water. Beat until frosting is smooth and of spreading consistency; stir in vanilla.