Chocolate Praline Layer Cake
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brown sugar, firmly packed
pecans, coarsely chopped
devil's food cake mix
1Preheat oven to 325 degrees.
2In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
3Cook over low heat, just until butter is melted, stirring occasionally.
4Pour into 2 8 or 9" round cake pans; sprinkle evenly with chopped pecans.
5In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed.
6Carefully, spoon batter over pecan mixture.
7Bake at 325 for 35 to 45 minutes or until cake springs back when touched lightly in center.
11In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
12Blend in powdered sugar and vanilla; beat until stiff peaks form.
13To assemble cake, place 1 layer on serving plate, praline side up.
14Spread with 1/2 of whipped cream.
15Top with second layer, praline side up; spread top with remaining whipping cream.
16Garnish with whole pecans and chocolate curls, if desired.
Originally Posted: Wed, Apr 8, 2009