Chocolate Praline Layer Cake
From the kitchen of Sarah Daum
Cakes - makes 12 servings
Prep time: 30 mins
Cook time: 40 mins
Rest time: 10 mins
- 1/2 cup Butter
- 3 Eggs
- 1/3 cup Oil
- 1/4 teaspoon Vanilla extract
- 1/4 cup Powdered sugar
- 1 and 1/4 cup Water
- 1 cup Brown sugar
- 3/4 cups Pecans (chopped)
- 2 cups Whipping cream
- 1 package Cake mix (devil's food)
- 12 to 16 Pecan (halves)s
- 12 to 16 Chocolate curls
Preheat oven to 325 F.
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.
Pour into 9 or 8 inch round cake pans. Sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs. Mix at low speed until moistened, then beat two minutes at high speed.
Carefully spoon batter over pecan mixture.
Bake at 325 F for 35 to 45 minutes, or until cake springs back when touched lightly in the center. Cool five minutes.
Remove from pans, cool completely.
In bowl, beat 1 & 3/4 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 top with half of whipped cream. Top with second layer, praline side up. Spread top with remaining whipped cream.
Garnish with pecans and chocolate curls. Store in refrigerator.