Praline is baked into each layer of thischocolate cake filled with a fluffy whipped cream topping andgarnished with whole pecans and chocolate curls.
Recipe: Chocolate PralineLayer Cake
Cake: 1/2 cup butter 1/4 cup whipping cream 1 cup brown sugar, packed 3/4 cup coarsely chopped pecans 1 (18.25-ounce) package devil’s food cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 large eggsTopping: 1 3/4 cups whipping cream 1/4 cup powdered sugar 1/4 teaspoon vanilla extract Whole pecans, if desired Chocolate curls or shavings, if desired
Preheat oven to 325°F (160°C).Grease two 9 or 8-inch round cake pans; set aside.
In small saucepan, combine butter, 1/4cup whipping cream and brown sugar. Cook over low heat just untilbutter is melted, stirring occasionally. Pour into prepared cakepans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water,oil and eggs; beat at low speed until moistened. Beat 2 minutesat medium speed. Carefully spoon batter over pecan mixture.
Bake for 35 to 45 minutes or until cakesprings back when touched lightly in center. Cool 5 to 10 minutes;remove from pans. Cool completely.
In small bowl, beat 1 3/4 cups whippingcream until soft peaks form. Add powdered sugar and vanilla;beat until stiff peaks form.
To assemble cake, place 1 layer on servingplate, praline side up. Spread with half of whipped cream. Topwith second layer, praline side up; spread top with remainingwhipped cream. Garnish with whole pecans and chocolate curlsor shavings, if desired. Store in refrigerator.
Makes 16 servings.
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