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Chocolate Praline Layer Cake
Recipe By : Unknown
Serving Size : 1 Preparation Time :
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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--cake:--
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup brown sugar -- firmly packed
3/4 cup pecans -- chopped coarse
1 package Pillsbury devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
--topping:--
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon 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.
MasterCook formatted by Martha Hicks using Buster & Note Tab Pro 11/98
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