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Louisiana Baptismal Cake




Source of Recipe


My friend Jill


Recipe Introduction


This recipe is from the Classic Cajun Cook Book.



List of Ingredients




Louisiana Baptismal cake
Classic Cajun Cook Book
½ cup butter
¼ cup whipping cream
1 cup brown sugar
¼ cup coarsely chopped pecans
1 box Pillsbury or Duncan Hines Chocolate Cake Mix
1-1/4 cups water
1/3 cup oil
3 eggs
1-3/4 cups whipping cream (I use cool whip)
¼ cup powdered sugar
1 tsp vanilla
pecans to garnish
chocolate curls to garnish

Recipe





Heat oven to 325 degrees (175 C.).
In a small heavy saucepan, combine butter, whipping cream and brown sugar.
Cook over low heat until butter melted, stirring occasionally.
Pour into two 9 or 8 inch round cake pans.
Sprinkle evenly with chopped pecans.
In a large bowl, combine chocolate cake mix, water, oil, and eggs at a low speed until moistened.
Beat 2 minutes on high.
Carefully spoon batter over pecan mixture.
Bake at 325 degrees (175 C.) for 35 to 45 minutes or until cake springs back when touched in center or until toothpick comes out clean when stuck in center of layers.
Cool 5 minutes.
Remove from pans and cool completely.
In a small bowl beat whipping cream until it forms soft peaks, add powdered sugar and vanilla.
To assemble cake, place one layer on cake plate praline side up.
Spread with half whipped cream mixture.
Place second layer on top of first and cover with remainder of whipped cream mixture.
Garnish with pecans and chocolate curls.
Refrigerate.




Stabilized Whipped Cream Recipe

Place water in small pan. Sprinkle plain gelatin over the surface. Let it sit for 5 minutes while the gelatin absorbs the water and softens.
Stir the gelatin over low heat until completely dissolved. Let cool, but not cold. (If you let it cool too long you will get lumps.)
Then whip the cream until barely stiff. Add cooled gelatin all at once to cream during whippin. Stop whipping when cream forms soft peaks.

For 1 cup cream:
Use 1/2 teaspoon gelatin soaked in 1 tablespoon cold water.

For 2 cups of cream:
Use 1 teaspoon gelatin soaked in 2 tablespoons cold water.

For 6 cups of cream:
Use 1 tablespoon gelatin soaked in 1/4 cup plus 2 tablespoons water.