Chocolate Praline Layer Cake

Cake

    • 1/2 Cup Butter or Margarine
    • 1/4 Cup Whipping Cream
    • 1 Cup Brown Sugar - Firmly Packed
    • 3/4 Cup Coarsely Chopped Pecans
    • 1 18.25-oz Pckg Pillsbury® Moist Supreme® Devil's Food Cake Mix
    • 1 1/4 cups Water
    • 1/2 Cup Oil
    • 3 Eggs


Topping

    • 1 3/4 Cups Whipping Cream
    • 1/4 Cup Powdered Sugar
    • 1/4 Tsp Vanilla
    • 16 Whole Pecans (If Desired)
    • 16 Chocolate Curls (If Desired)

Preparation

    • Heat 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 two 8 or 9-inch round cake pans; sprinkle evenly with chopped pecans.
    • Prepare cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture.
    • Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
    • In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
    • To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.