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Chocolate Praline Layer Cake




Source of Recipe


Internet


List of Ingredients




Cake
1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (1 lb. 225- oz.) pkg. Devil’s Food Cake Mix
114 cups water
1/3 cup oil
3eggs

Topping
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
16 whole pecans, if desired
16 chocolate curls, if desired

Recipe



Heat oven to 325°F 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 two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.

In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place 1 layer on serving plate, praline side up. spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

Serves: 16