Chocolate Praline Layer Cake Recipe
A plateful of temptation best describes this chocolate praline layer cake recipe. Trust me! I am saying that you must try this chocolate praline layer cake.
Ingredients
1/2 c. butter
1/2 c. whipping cream
1 c. firmly packed brown sugar
3/4 c. coarsely chopped pecans
1 pkg. pudding, included devil's food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
Topping:
1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. Vanilla
Directions
Heat oven to 325°.
In a small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
Cook over low heat just until butter is melted, stirring constantly.
Pour into 2 (9-inch) round cake pans.
Sprinkle evenly with chopped pecans.
In a large mixing 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 at 325° for 35 to 45 minutes or until cake springs back when lightly touched in center.
Cool 5 minutes.
Remove from pans and cool completely.
In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
Blend in powdered sugar and vanilla.
Beat until stiff peaks form.
To assemble: Place 1 layer on serving plate, praline side up.
Spread with half whipped cream mixture.
Top with second layer, praline side up; spread top with remaining whipped cream.
Store in refrigerator.
In a small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
Cook over low heat just until butter is melted, stirring constantly.
Pour into 2 (9-inch) round cake pans.
Sprinkle evenly with chopped pecans.
In a large mixing 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 at 325° for 35 to 45 minutes or until cake springs back when lightly touched in center.
Cool 5 minutes.
Remove from pans and cool completely.
In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
Blend in powdered sugar and vanilla.
Beat until stiff peaks form.
To assemble: Place 1 layer on serving plate, praline side up.
Spread with half whipped cream mixture.
Top with second layer, praline side up; spread top with remaining whipped cream.
Store in refrigerator.
