Chocolate Praline Torte
1 cup packed brown sugar
1/2 cup butter (NO MARGARINE)
1/4 cup whipping cream
3/4 cup coarsely chopped pecans
1 (18.25 ounce) box devil's food cake mix
1 3/4 cup whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls (optional)
Heat oven to 325 degrees F.
In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted.
Pour into two greased 9-inch round cake pans. Sprinkle with pecans; set aside.
Prepare cake mix according to package directions. Carefully pour batter over pecans.
Bake for 35 to 45 minutes or until a wooden pick comes out clean.
Cool in pans for 10 minutes; invert onto wire racks to cool completely.
For topping, beat cream in a mixing bowl until soft peaks form.
Add sugar and vanilla extract; beat until stiff.
Place one cake layer, pecan side up, on a serving plate.
Spread with half of the topping.
Top with second cake layer and remaining topping.
Garnish with chocolate curls if desired.
Store in the refrigerator.
Yield: 8 to 10 servings
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