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Alabama Chocolate Praline Cake




Source of Recipe


Internet


List of Ingredients




Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (18.25-ounce) package Pillsbury Moist Supreme Devil's Food Cake

Mix
1 1/4 cups water
1/2 cup oil
3 eggs

Topping:
1 3/4 cups whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla


Recipe



Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into a 13-by-9-inch pan. Sprinkle evenly with chopped pecans.

In large bowl, combine all remaining cake ingredients; beat with electric mixer at low speed until moistened. Beat 2 minutes at high speed. Carefully spoon about half of the batter over the pecan mixture around edges of pan; spoon remaining batter into center of pan.

Bake in 325-degree oven for 45 to 55 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Invert onto serving platter; remove pan. Cool 1 hour or until completely cooled.

In a small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add confectioners' sugar and vanilla; beat until stiff peaks form. Spoon whipped cream onto cake. Serve with any remaining whipped cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator. Makes 15 servings.