Chocolate Praline Layer Cake recipe
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Ingredients
- ½ cup butter ¼ cup heavy whipping cream 1 cup packed brown sugar ¾ cup chopped pecans 1 (18.25 ounce) package devil's food cake mix with pudding 1 ¼ cups water ⅓ cup vegetable oil 3 eggs 1 ¾ cups heavy whipping cream ¼ cup confectioners' sugar ¼ teaspoon vanilla extract
Nutrition Info
- 295.3 caloriescarbohydrate: 26.4 gcholesterol: 64.8 mgfat: 20.3 gfiber: 0.5 gprotein: 3.3 gsaturatedFat: 9 gservingSize: -sodium: 204.5 mgsugar: 19.7 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Praline Layer Cake
Directions
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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.