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Chocolate Praline Layer Cake

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

1/2  cup  Butter or margarine
1/4  cup  Whipping cream
1  cup  Brown sugar, firmly packed
3/4  cup  Pecans, coarsely chopped
1    Pillsbury plus devil's food, ake mix; pkg
1 1/4  cups  Water
1/3  cup  Oil
3    Eggs
1 3/4  cups  Whipping cream
1/4  cup  Powdered sugar
1/4  teaspoon  Vanilla
    Pecans; whole, if desired
    Chocolate curls, if desired

Heat oven to 325 degrees. 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 2 - 8 or 9" round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture. Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of 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.

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