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  • Chocolate Praline Layer Cake

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    Chocolate Praline Layer Cake
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1/2 c. butter
    • 1/4 c. whipping cream
    • 1 c. firmly packed brown sugar
    • 3/4 c. coarsely minced pecans
    • 1 (2 layer size) pkg. Pillsbury Plus devil's food with pudding cake mix
    • 1 1/4 c. water
    • 1/3 c. oil
    • 3 large eggs
    • 1 3/4 c. whipping cream, refrigerate cream, bowl, and beaters well
    • 1/4 c. powdered sugar
    • 1/4 teaspoon vanilla
    • Whole pecans and chocolate curls (if you like)

    Directions

    1. Cake: Heat oven to 325 degrees. In small saucepan, put together butter, 1/4 cup whipping cream, and brown sugar. Cook over low heat till butter is just melted, stirring occasionally. Pour into 2 (8 or possibly 9 inch) round cake pans. Sprinkle evenly with minced pecans.In large bowl, put together cake mix, water, oil, and large eggs at low speed till moistened; beat 2 min at highest speed. Carefully spoon batter over pecan mix.
    2. Bake at 325 degrees 35 to 45 min or possibly till cake springs back when lightly touched in center. Cool 5 min. Remove from pans. Cool completely.
    3. Topping: In small bowl, beat whipping cream till soft peaks form. Blend in powdered sugar and vanilla; beat till stiff peaks form.
    4. To assemble cake: Place one layer on serving plate, praline side up. Spread with half of whipping cream. Top with second layer, pralines side up; spread top with remaining whipping cream. Garnish with whole pecans chocolate curls. Store in refrigerator.

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