Chocolate praline layer cake

12 servings

Ingredients

Quantity Ingredient
½ cup Butter or margarine
¼ cup Whipping cream
1 cup Brown sugar; firmly packed
¾ cup Pecans; coarsely chopped
1 Pillsbury plus devil's food ake mix; pkg
1¼ cup Water
⅓ cup Oil
3 Eggs
1¾ cup Whipping cream
¼ cup Powdered sugar
¼ teaspoon Vanilla
Pecans; whole, if desired
Chocolate curls, if desired

Directions

Heat oven to 325 degrees. In small heavy saucepan, combine butter, ¼ cup 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 at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture. Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely. In small bowl, beat 1¾ 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 with ½ of 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.

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