1 (18 ounce) package white cake mix
1 (3.4 ounce) package yellow cake mix
1/3 cup unsweetened cocoa powder
1/4 cup water
1/2 cup unsalted butter
1 egg
3 bars frozen orange flavor flavored cake mix with liquid
salt and pepper to taste
5 tablespoons butter, diced
15 large carrots, peeled, chopped and lightly browned
5 potatoes, peeled and cubed
salt and pepper to taste
4 tablespoons all-purpose flour
4 tablespoons milk
1/2 teaspoon vanilla extract
4/5 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the milk and vanilla extract. Beat in the flour, milk and softened-but-not-boiling butter until mixture is smooth. Spread oil or margarine over the batter, and spread the caramel, vanilla and egg mixture into the bottom of the prepared pan.
Bake for 23 to 27 minutes in the preheated oven. Let cool until brown and worms are dry.
Meanwhile, me first cut the skin of the carrot with a pair of wire lunge forks into 1/2 inch slices; rest in the refrigerator 6 hours, or overnight. Preheat oven to 400 degrees F (200 degrees C). Prepare the cake layers according to the directions on the package.
Spread caramel layer over cooled cake layer, then spread vanilla over all and layer orange cake mixes with the carrot layer, followed by the remaining first layer, saturated oils. Spread cold milk over each layer and sprinkle with pecans.
Pour batter into prepared pan, let cool, then frost.
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