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Title: Chocolate Praline Layer Cake
Categories: Blank
Yield: 4 Servings
| 1/2 | c | Butter or margarine |
| 1/4 | c | Whipping cream |
| 1 | c | Brown sugar -- firmly |
| Packed | ||
| 3/4 | c | Pecans -- chopped coarse |
| 1 | pk | Pillsbury Devil's Food cake |
| Mix | ||
| 1 1/4 | c | Water |
| 1/3 | c | Oil |
| 3 | Eggs | |
| TOPPING:----- | ||
| 1 3/4 | c | Whipping cream |
| 1/4 | c | Powdered sugar |
| 1/4 | ts | Vanilla |
| Whole pecans -- if desired | ||
| Chocolate curls -- if | ||
| Desired |
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 2 (8 or 9 inch) round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat at highest speed for 2 minutes. Carefully spoon batter over pecan mixture.
Bake at 325 degrees for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans and cool completely. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up; spread 1/2 of topping over first layer. Top with second layer, praline side up; spread with remaining whipping cream. Garnish with whole pecans and/or chocolate curls. Store in refrigerator. Serves up to 12.
High altitude over 3,500 feet; add 2 tablespoons flour to dry cake mix. Increase water to 1 1/3 cups. Bake at 350 degrees for 30 to 35 minutes. Remove immediately from pans.
Recipe By : -----CAKE:-----
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