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.

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