Chocolate Praline Layer Cake
|Butter||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Oil||1⁄3 Cup (5.33 tbs)|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Powdered sugar||1⁄4 Cup (4 tbs)|
Heat oven to 325°.
In a small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
Cook over low heat just until butter is melted, stirring constantly.
Pour into 2 (9-inch) round cake pans.
Sprinkle evenly with chopped pecans.
In a large mixing 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 at 325° for 35 to 45 minutes or until cake springs back when lightly touched in center.
Cool 5 minutes.
Remove from pans and 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: Place 1 layer on serving plate, praline side up.
Spread with half whipped cream mixture.
Top with second layer, praline side up; spread top with remaining whipped cream.
Store in refrigerator.