Chocolate Praline Layer Cake Recipe

Chocolate Praline Layer Cake Ingredients

1/2 cups Butter or margarine
1/4 cups Whipping cream
1 cup Brown sugar; firmly packed
3/4 cups Pecans; coarsely chopped
1 Pillsbury plus devil’s food cake mix
1 1/4 cups Water
1/3 cups Oil
3 Eggs
1 3/4 cups Whipping cream
1/4 cups Powdered sugar
1/4 teaspoons Vanilla
Pecans; whole, if desired
Chocolate curls, if desired

Chocolate Praline Layer Cake Directions

Heat oven to 325 degrees.
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 2 – 8 or 9″ 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 batter over pecan mixture.
Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center.
Cool 5 minutes.
Remove from pans.
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 cake, place 1 layer on serving plate, praline side up.
Spread with 1/2 of whipped cream.
Top with second layer, praline side up; spread top with remaining whipping cream.
Garnish with whole pecans and chocolate curls, if desired.
Store in refrigerator.