Chocolate Praline Cake

Chocolate Praline Layer Cake

Ingredients

  • Cake
  • 1/2 cup butter or margarine
  • 1/4 cup whipping cream
  • 1 cup firmly packed brown sugar
  • 3/4 cup coarsely chopped pecans
  • 1 18.25-oz. pkg. Pillsbury™ Moist Supreme™ 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
  • 16 pecan halves if desired
  • 16 chocolate curls if desired

Instructions

  1. Heat oven to 325°F. 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 two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
  2. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
  3. Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
  4. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
  5. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.