Step 1: Preheat oven to 350°F (325°F if using dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray them with baking spray that contains flour.

Step 2: Prepare and bake the cake mix according to the instructions on the box for two 8-inch or 9-inch rounds. Let cakes cool for 10 minutes, then run a knife around the edges to loosen them. Remove cakes from pans and place on a cooling rack. Allow to cool completely, about 1 hour.

Step 3: In a 1-quart saucepan, heat the caramels, butter, and whipping cream over medium heat for 6 to 8 minutes, stirring frequently until the caramels are melted and the mixture is smooth. Alternatively, combine caramels, butter, and whipping cream in a 4-cup glass measuring cup and microwave uncovered on High for 1 to 3 minutes, stirring once or twice. Stir the pecans into the melted caramel mixture. Let cool for 30 to 45 minutes, or until firm enough to spread without running over the edges of the cake.

Step 4: Place one cake layer on a plate, round side down. Spread 1 cup of the pecan caramel filling over it. Place the second cake layer on top, round side up. Spread the remaining pecan caramel filling in a 4- to 5-inch circle on top of the cake. Use the whipped chocolate frosting to cover the rest of the top and the sides of the cake. Store the cake loosely covered.