Chocolate Praline Layer Cake
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Ingredients:
- 1 cup brown sugar (; firmly packed)
- 1/2 cup butter ( or margarine)
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/4 cup cream (whipping )
- 1 3/4 cup cream (whipping )
- 3 egg (s)
- 1 mix (package devil's food cake )
- 3/4 cup pecan (s; coarsely chopped)
- 1 1/4 cup water
- 1/3 cup oil
- 1/2 cup butter ( or margarine)
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/4 cup cream (whipping )
- 1 3/4 cup cream (whipping )
- 3 egg (s)
- 1 mix (package devil's food cake )
- 3/4 cup pecan (s; coarsely chopped)
- 1 1/4 cup water
- 1/3 cup oil
Preheat oven to 325°F. In small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally. Pour into two 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 for 35-45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pan and cool completely. Topping In small bowl, beat whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. Assemble Cake Place 1 layer on serving plate, praline side up. Spread with 1/2 of the 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 Yields 12 servings
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