1 (14 oz) pkg vanilla caramels
1 pkg German chocolate cake mix
1 (16 oz) can whole cranberry sauce
1/2 cup chopped pecans
2/3 cup light cream, divided
1/4 cup melted butter
1 tsp vanilla
In saucepan, melt caramels in 1/3 cup cream over low heat; set aside. In a large
mixing bowl, combine cake mix, remaining 1/3 cup cream, butter and vanilla; beat
until smooth. Pour half of mixture into 13x9 inch pan.
Bake at 350 for 10 minutes.
Spread cake with warm caramel mixture. Stir cranberry sauce; spoon over caramel
layer. Dot remaining cake mixture over cranberry layer. Sprinkle with pecans.
Bake at 350 for 30 minutes. Cool.
