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Ingredients
| salted butter: 1/2 cup |
| heavy whipping cream (fluid): 1/4 cup |
| light brown sugar (packed): 1 cup |
| pecans (chopped): 3/4 cup |
| devil's food cake mix with pudding: 1 18.25oz package |
| water: 1 1/4 cups |
| vegetable oil: 1/3 cup |
| eggs: 3 |
| heavy whipping cream (fluid): 1 3/4 cups |
| powdered sugar (unsifted): 1/4 cup |
| vanilla extract: 1/4 tsp |
Chocolate Praline Layer Cake
Credit: AllRecipes
User rating:
"Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls"
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Prep Time
min -
Cook Time
min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.
- In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.
- Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.
- In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.
- To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.