Apr 3, 2010

Chocolate Praline Layer Cake

1/2 cup butter
1/4 cup whipping cream
1 cup brown sugar, firmly packed
3/4 cup pecans, coarsely chopped
1 package devil's food cake mix (with pudding) plus 2 tablespoons flour
1 1/3 cups water
1/3 cup oil
3 eggs

1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla

Combine butter, whipping cream and brown sugar; cook over low heat until butter is melted. Pour into two round 9-inch cake pans; sprinkle evenly with chopped pecans.

In large bowl combine cake mix, water, oil, and eggs at low speed until moistened; then beat 2 minutes at highest speed. Carefully spoon batter over pecan mixture. Bake at 350 degrees for 30-35 minutes; remove from pans immediately, spooning extra topping from pan to cake.

Topping: Beat cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff.

To assemble cake, place 1 cooled layer, praline side up, on serving plate. Spread top with half of whipped cream. Put the second layer on top and frost with remaining cream. Garnish with chocolate curls and whole pecans.

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