From Bon Appétit, September 2002

 
Cake Ingredients:
1 cup sliced almonds, lightly toasted
1 cup chopped pecans, lightly toasted
1 18.25-ounce box German chocolate cake mix, such as Duncan Hines
1 1/4 cups water
1/3 cup canola oil
3 large eggs
1/2 cup (1 stick) butter, room temperature
3 1/2 cups powdered sugar
1 8oz package cream cheese, cut into pieces, room temperature

Icing:
1 3/4 cups powdered sugar
2 Tbs Bensdorp Dutch Process Cocoa
5 Tbs whole milk
1/4 cup (1/2 stick) butter
3/4 cup Callebaut Semisweet Pastilles
1 tsp vanilla extract
1/2 cup purchased caramel-flavored topping or dulce de leche topping

For the cake, preheat oven to 350°F.  Butter and lightly flour a 13x9x2-inch metal cake pan.  Sprinkle 1/2 cup almonds and 1/2 cup pecans over the bottom of pan.  Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl.  Using an electric mixer, beat at low speed until mixture is moistened, about 30 seconds, then beat at medium speed for 2 minutes.  Pour batter into pan.

Melt the butter in a medium saucepan on medium-low.  Gradually stir in the powdered sugar (mixture will form clumps) and the cream cheese, and whisk until smooth, about 1 minute.  Pour the cream cheese mixture in large ribbons atop the batter in pan.  Using a knife, swirl the mixture into batter.  Don't over mix.

Bake until a tester inserted into center of the cake comes out clean.  Cooking time will vary based upon your oven.  Start checking at about 35 minutes, but it could take as long as 50 minutes.  The bottom of the cake will be very moist.  Cool in pan on rack.  Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over top.

For the icing, mix the powdered sugar and cocoa in a medium-sized bowl.  Bring the milk and butter to simmer in a heavy medium saucepan, then reduce heat to medium-low.  Add the powdered sugar mixture and whisk until melted; add chocolate chips and whisk until smooth.  Mix in vanilla. 

Drizzle the warm icing over the cake and let it stand until set, about 2 hours.  Drizzle the caramel over top.  This cake can be made a day ahead; cover it and keep it at room temperature.  Serves 12-16.