Cake:
3/4 c. Unsweetened Cocoa
1 1/2 c. Boiling Water
1 1/2 c. Granulated Sugar
1/3 c. Butter
1 tsp. Vanilla
2 Eggs
1 2/3 c. Cake Flour
1 tsp. Soda
3/4 tsp. Baking Powder
1/4 tsp. salt

Stir cocoa into boiling water.
Set aside to cool.
In mixing bowl cream together sugar, butter and vanilla.
Add eggs one at a time.
In separate bowl combine flour, soda, baking powder and salt.
Add flour mixture and cocoa mixture mixture alternately to the creamed mixture.
Pour batter into two greased and floured 8″ round layer pans.
Bake 25 minutes at 350°F.
Let cool on rack 10 minutes before removing from pans.
Place one layer on serving plate.
Spread with half of frosting.
Drizzle half of topping over frosting letting caramel drizzle over sides of cake.
Repeat steps with second layer.
Sprinkle top with chopped pecans.

Frosting:
2 Tbsp. Butter
1/4 c. Brown Sugar
3 Tbsp. Milk
2 tsp. Vanilla
2 c. Powdered Sugar

Melt butter in saucepan over medium heat.
Add brown sugar and 2 Tbsp. of milk.
Cook for one minute until sugar melts.
Remove from heat and let cool.
In mixing bowl combine brown sugar mixture, vanilla and powdered sugar.
Beat until smooth adding additional Tbsp. of milk if necessary.

Topping:
1 c. Caramel Apple Dip
1/3 c. Pecans, chopped