Chocolate praline cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Margarine or butter |
| ¼ | cup | Whipping cream |
| 1 | cup | Brown sugar; firm pack |
| ¾ | cup | Pecans; coarse chopped |
| 1 | pack | Devil's food cake mix |
| 1¼ | cup | Water |
| ⅓ | cup | Oil |
| 3 | Eggs | |
| 1¾ | cup | Whipping cream |
| ¼ | cup | Powdered sugar |
| ¼ | teaspoon | Vanilla |
Directions
TOPPING
Heat oven to 325~F. In a heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into 2, 8 or 9" round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil, and eggs. Mix at low speed until moistened; beat 2 minutes at high speed. Carefully spoon batter over pecan mix in pans.
Bake at 325~F for 35-40 minutes or until cake springs back when touched. Cool 5 minutes. Remove from pans. Cool completely.
TOPPING: In small bowl, beat whipping cream until soft peaks form.
Blend in powdered sugar and vanilla, beat until stiff peaks form. To assemble cake, place one layer on plate, praline side up. Spread with ½ of the whipped cream. Top with the second layer, praline side up; spread with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.