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.

Ingredients:
Bonnie Butter Cake -- (see recipe)
Cherry Filling -- (recipe follows)
1 1/2 cups chilled whipping cream
1/4 cup powdered sugar
1/3 (4 ounce) bar sweet cooking chocolate -- grated

CHERRY FILLING
2 tablespoons cornstarch
2 tablespoons sugar
1 (16 ounce) can pitted dark sweet cherries
1 tablespoon brandy flavoring

Directions:
Bake Bonnie Butter Cake in 9-inch layers as directed. Cool 10 minutes; remove from pans. Cool completely. Prepare Cherry Filling; refrigerate until chilled.

To assemble cake, place 1 layer, top side down, on serving plate. Beat whipping cream and powdered sugar in chilled bowl until very stiff. Form thin rim of whipped cream around edge of layer with decorators' tube or spoon. Fill center with Cherry Filling. Place other layer, top side up, on filling. Gently spread whipped cream on side and top of cake. Gently press chocolate by teaspoonfuls onto side of cake.

Place remaining whipped cream in decorators' tube with star tip. Pipe border of whipped cream around top edge of cake. Beginning from center of cake, outline individual portions in spoke design. Place desired number of reserved dipped cherries in each portion. Store torte in refrigerator.

CHERRY FILLING:
Mix cornstarch and sugar in 1-quart saucepan. Drain cherries, reserving syrup. Add enough water to reserved cherry syrup to measure 1 cup; stir into sugar-cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool to lukewarm.

Stir in brandy flavoring. Dip 36 cherries into thickened syrup; reserve for top of cake. Cut remaining cherries into fourths and stir into thickened syrup.