Chocolate Praline Layer Cake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago. Ingredients:
1/2 cup butter |
1/4 cup whipping cream |
1 cup firmly packed brown sugar |
3/4 cup coarsley chopped pecans |
1 (18 ounce) package devil's food cake mix |
1 1/4 cups water |
1/3 cup oil |
3 eggs |
1 1/4 cups whipping cream |
1/4 cup powdered sugar |
1/4 teaspoon vanilla |
pecan halves, if desired |
chocolate curls, if desired |
Directions:
1. Heat oven to 325 degrees.
2. In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
3. Cook over low heat just until butter is melted, stirring occasionally.
4. Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans.
5. In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
6. Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
7. Bake at 325 degrees for 35 to 45 minutes, or until done.
8. Cool 5 minutes; remove from pans and cool completely.
9. In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form.
10. Blend in powdered sugar and vanilla; beat until stiff peaks form.
11. To assemble cake, place 1 layer on serving plate, praline side up.
12. Spread with half of whipped cream.
13. Top with second layer, praline side up; spread top with remaining whipped cream.
14. Garnish with pecan halves and chocolate curls if desired.
15. Store in refrigerator.
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