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Pecan Praline Tort Recipe

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This recipe for Pecan Praline Tort is from The Morrow Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
1 1/4 cup coarsely chopped pecans (set aside 1/4 cup for topping)
1 package yellow cake mix or devil's food cake mix
Ingredients listed on cake mix

TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Or you can use a tub of cool whip
Directions:
Directions:
In a large saucepan, combine brown sugar, butter and cream. Stir over heat until begins to boil. Boil for 1 minute while stirring. Pour into two greased 9-in. round baking pans. Sprinkle with pecans; set aside.

Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325° for 35-45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. Sometimes all the yummy goo does not come out of the pan. I just scrape it out with a spatula and spread it on the cake.

For topping, beat cream in a bowl until soft peaks form. Add sugar and vanilla; beat until stiff.

Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Sprinkle with chopped pecans if desired. Store in the refrigerator.

 

 

 

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