CHOCOLATE PRALINE LAYER CAKE
CAKE
1/2 c. butter or margarine
1/4 c. whipping cream
1 c. brown sugar, firmly packed
3/4 c. pecans, chopped coarse
1 pkg. 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 tsp. 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
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