CHOCOLATE PRALINE LAYER CAKE

May 08, 2009 11:56 am

— CHOCOLATE PRALINE LAYER CAKE

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup brown sugar; firmly packed
3/4 cup pecans; coarsely chopped
1 Devil’s Food cake mix
1 1/4 cup water
1/3 cup oil
3 eggs

Heat oven to 325°.
In small heavy saucepan, combine butter, whipping cream and brown sugar.
Cook over low heat, just until butter is melted, stirring occasionally.

Pour into two to 8- or 9-inch round cake pans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat two minutes at highest speed.

Carefully, spoon batter over pecan mixture.
Bake at 325° 35 to 45 minutes or until cake springs back when touched lightly in center.
Cool five minutes.
Remove from pans.
Cool completely

TOPPING

1 3/4 cup whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
Pecans; whole, if desired
Chocolate curls, if desired

In small bowl, beat whipping cream until soft peaks form.
Blend in powdered sugar and vanilla; beat until stiff peaks form.

To assemble cake, place one layer on serving plate, praline side up.
Spread with half of the 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.

Source: http://www.cajuncookingrecipes.com.