Ingredients

For Cake:-
1. German chocolate cake mix (1 box about 18 to 25 ounce)
2. lightly toasted chopped pecans (1c)
3. lightly toasted sliced almonds (1c)
4. eggs (3large)
5. vegetable oil (1/3c)
6. water (1 1/4c)
7. cream cheese, cut into pieces at room temperature (1package about 8 ounce)
8. powdered sugar (3 1/2c)
9. unsalted butter, at room temperature (1stick about 1/2c)

For Icing:-
1. Semisweet chocolate chips (3/4c)
2. unsalted butter (1/2 stick about 1/4c)
3. whole milk (5tbsp)
4. unsweetened cocoa powder (2tbsp)
5. powdered sugar (1 3/4c)
6. purchased caramel-flavored topping (1/2c)
7. vanilla extract (1tsp)

Method of preparation:-
1. First heat the oven to 350 degrees F. Take a metal pan of 13*982-inch, coat it with butter and flour. Dust ½ cup of chopped pecans and ½ cup of sliced almonds over the bottom of the pan.

2. Take a large bowl, add 1 ¼ cup of water, cake mix, eggs and oil in it. Beat these ingredients with an electric mixer at low speed for about 30 minutes until the mixture gets moist. Then beat it for about 2 minutes at medium speed. Now pour the batter into the pan.

3. Take a saucepan of medium size, place it over medium low heat. Melt butter in it and slowly add powdered sugar and then mix cream cheese in it for about 1 minute until the mixture becomes smooth.

4. Pour the cream cheese mixture on top of batter in pan. Swirl the mixture into the batter with a knife. Place the pan in oven and bake it at 350 degrees F for about 50 minutes until the tooth pick inserted in the center comes out clean. Place the cake on rack to cool and then dust the rest of the ½ cup of pecan and almonds over the cake.

5. For Icing; take a bowl of medium size, mix cocoa and sugar in it. Take a heavy saucepan of medium size, add butter and milk in it and then keep it to boil.

6. Then turn down the heat to medium low and add powdered sugar mixture in it and beat it until it gets melted, then add chocolate chips in it and beat it until the mixture becomes smooth. Mix vanilla in it.

7. Sprinkle icing over cake. Keep it for about 2 hours to set and then sprinkle the caramel topping over it. Now the dessert is ready to serve.

Number of servings – 12 to 16