CHOCOLATE PRALINE LAYER CAKE
- 1/2 cup butter or margarine )
- 1/4 cup whipping cream
- 1 cup firmly packed brown sugar
- 3/4 cup coarsely chopped pecans
- cake mix
- 1 pkg. Pillsbury Plus Devil's Food Cake Mix
- 1 1/4 cups water
- 1/3 cup oil
- 3 eggs
- 1 3/4 cups whipping cream
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla
- Whole pecans, if desired Chocolate curls, if desired
Heat oven to 325°E In small heavy saucepan, combine butter, V4 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. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully spoon Vi of batter around edges of each pan and fill centers of pans with remaining batter.
Bake at 325°F. for 35 to 45 minutes or until top springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.
in small bowl, beat PA cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer praline side up on serving plate. Spread top with Vi of whipped cream mixture. Top with remaining layer praline side up. Spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator. 12 servings.