1 (18.25 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/4 cup chopped pecans
1 cup white sugar
2/3 cup lowfat evaporated milk
2 eggs
1 teaspoon vanilla extract
1 tablespoon baking soda
1 1/3 cups chopped walnuts
3-4 tablespoons margarine, softened
2 teaspoons vanilla extract
1 teaspoon almond extract
1 (3 ounce) package instant chocolate pudding mix
1 (3 ounce) package instant chocolate pudding mix
1 (1.5 ounce) package instant chocolate pudding mix
1 (1 ounce) jar marshmallow creme
1/2 cup butter, softened
1/4 cup confectioners' sugar
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 (9 inch) round pans. Set aside.
In a medium bowl, stir together sour cream, cream cheese, pecans, 1 cup sugar, evaporated milk, eggs, 1 teaspoon vanilla and baking soda. Mix well. Stir half of mixture into the prepared pans.
Spread half of mixture onto the bottom of the greased and flour lined pans. Layer with chocolate ice cream; press remaining mixture onto chocolate layer.
Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Serve warm or cold.
To make the chocolate pudding, whip 1/3 of the cream cheese mixture through in the electric mixer on medium speed until fluffy. Blend in remaining cream cheese mixture. Beat on medium speed until stiff. Gently fold in remaining pecans. Spread pudding over chilled cake. Chill in refrigerator.
To make the caramel king cake, bring 1/2 cup caramel candies, crushed ice and 1 1 cup pecans to a medium heat (do not boil). Slowly pour 1/2 cup caramel candies into the mix while mixing with the sugar; do not over mix. Pour evenly into the prepared cake pans. Chill in refrigerator. Spread remaining caramel mixture over ice cream layer. Sprinkle remaining pecans over top of cake. Chill ice cream layer in refrigerator.
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