Chocolate Praline Layer Cake
Yield
12 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| ¼ | cup | heavy whipping cream |
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ¾ | cup |
pecans
coarsely chopped |
|
| 1 | package | cake mix, devils food |
|
| 1 ¼ | cups | water |
|
| ⅓ | cup | vegetable oil |
|
| 3 | large | eggs |
|
| 1 ¾ | cups | heavy whipping cream |
|
| ¼ | cup | powdered sugar |
|
| ¼ | teaspoon | vanilla extract |
|
| 1 | x |
pecans
whole, if desired |
*
|
| 1 | x |
chocolate curls
if desired |
* |
Directions
Heat oven to 325℉ (160℃).
In small heavy saucepan, combine butter, ¼ cup whipping cream and brown sugar.
Cook over low heat, just until butter is melted, stirring occasionally.
Pour into 2 to 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 2 minutes at highest speed.
Carefully, spoon batter over pecan mixture.
Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center.
Cool 5 minutes. Remove from pans.
Cool completely.
In small bowl, beat 1 ¾ 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 with ½ of whipped cream.
Top with second layer, praline side up; spread top with remaining whipping cream.
Garnish with whole pecans and chocolate curls, if desired.
Store in refrigerator.
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