"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Praline Layer Cake Recipe

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This recipe for Chocolate Praline Layer Cake, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:

1/2 cup butter
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (1 lb. 2.25-oz) pkg. Devil's Food Cake Mix
1 1/4 cups water
1/3 cup oil
3 eggs

Topping:
1 3/4 cup shipping cream
1/4 cup powdered sugar
1/4 tsp. vanilla
16 whole pecans, if desired
16 chocolate curls, if desired

Directions:
Directions:
Heat oven to 325. 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 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.

In large bowl, combine cake mix, water oil, and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.

Bake 325 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 of 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 the 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.

Number Of Servings:
Number Of Servings:
16 servings
Preparation Time:
Preparation Time:
25 minutes (ready in 2 hours 15 minutes)

 

 

 

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