Chocolate Praline Layer Cake

Created by a university professor of music, this easy-to-prepare cake is spectacular to serve and marvelous to eat! It's best if made a few hours ahead and refrigerated before serving.

Ingredients

Cake

• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup firmly packed brown sugar
• 3/4 cup coarsely chopped pecans
• 1 (18.25 ounce) pkg. Pillsbury™ Moist Supreme™ Devil's Food Cake Mix
• 1 1/4 cups water
• 1/3 cup oil
• 3 eggs

Topping

• 1 3/4 cups whipping cream
• 1/4 cup powdered sugar
• 1/4 teaspoon vanilla extract
• 16 pecan halves, if desired
• 16 chocolate curls, if desired
  

Instructions

1. Heat oven to 325 degrees F.
2. 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.
3. Pour into two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
4. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat for 2 minutes at medium speed.
5. Carefully spoon batter over pecan mixture.
6. Bake at 325 degrees F for 35 to 45 minutes or until cake springs back when touched lightly in center.
7. Cool for 5 minutes; remove from pans.
8. Cool for 1 hour or until completely cooled.
9. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
10. Add powdered sugar and vanilla extract; beat until stiff peaks form.
11. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream.
12. Top with second layer, praline side up; spread top with remaining whipped cream.
13. Garnish with whole pecans and chocolate curls.
14. Store in refrigerator.

prep time 25 min | servings 16

Nutrition Facts: Serving Size: 1/16 of Recipe Calories 460 Calories from Fat 270 Total Fat 30g Saturated Fat 13g Cholesterol 95mg Sodium 340mg Total Carbohydrate 43g Dietary Fiber 2g Sugars 32g Protein 4g

% Daily Value*: Vitamin A 15% Vitamin C 0% Calcium 10% Iron 10%

Exchanges: 1 Starch; 2 Fruit; 6 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo used with permission from: Pillsbury