1 (18.25 or 18.5-ounce) package chocolate cake mix
1 (14-ounce) package caramels, unwrapped
1/2 cup butter or margarine
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup chopped pecans
Preheat oven to 350°F. Prepare cake mix as package directs. Spread 2 cups cake batter (approximately 1/2 of the batter) into a greased 13×9-inch baking pan; bake 15 minutes.
In heavy saucepan, over low heat, melt caramels and butter. Remove from heat; add EAGLE BRAND®; mix well.
Gently spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture. Top with nuts.
Return to oven; bake 25 to 30 minutes or until cake springs back when lightly touched. Cool. Garnish as desired. Store leftovers covered in refrigerator.
1 (12- to 16-ounce) pound cake, purchased or homemade
1 1/3 cups (one-half 27-ounce jar) NONE SUCH® Ready-to-Use Mincemeat (Regular or Brandy & Rum)
1 cup non-dairy whipped topping
1/4 cup caramel or dulce de leche sauce (optional)
1/4 cup toasted almond slivers (optional)
Confectioners’ sugar (optional)
Line an 8-or 9-inch loaf pan with foil or wax paper, extending over the edges of pan.
Cut pound cake horizontally into 3 even layers. Place one cake layer in bottom of prepared pan. Spread 3/4 cup NONE SUCH® over cake layer and top with 1/2 cup whipped topping. Repeat procedure with middle cake layer, ending with top cake layer. Cover with plastic wrap and refrigerate 4 to 6 hours.
Carefully lift the cake out of the loaf pan, using the foil as handles. Transfer the cake to a serving tray, slice and serve.