Chocolate Praline Layer Cake Recipe - Cooking Index
Chocolate Praline Layer Cake Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 1/4 cup | 59ml | Whipping cream |
| 1 cup | 160g / 5.6oz | Brown sugar - firmly packed |
| 3/4 cup | 109g / 3.8oz | Pecans - coarsely chopped |
| 1 | Pillsbury Plus devil's food cake mix | |
| 1 1/4 cups | 296ml | Water |
| 1/3 cup | 78ml | Oil |
| 3 | Eggs | |
| 1 3/4 cups | 414ml | Whipping cream |
| 1/4 cup | 49g / 1.7oz | Powdered sugar |
| 1/4 teaspoon | 1.3ml | Vanilla |
| Garnish | ||
| Pecans - whole | ||
| Chocolate curls |
Heat oven to 325F.
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 pecans -- chopped.
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 at 325F 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.
Source:
Cookbook USA
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