Chocolate Praline Layer Cake
22
Ingredients
| 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.
Nutrition Facts
Serving Size 145g (5.1 oz)
