"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Praline Cake Recipe

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This recipe for Praline Cake, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, July 7, 2005


½ cup margarine
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 pkg. Devil’s Food cake mix
1 pkg. instant chocolate pudding mix
1 ¼ cups water
1/3 cup oil
3 eggs

1 ¾ cups whipping cream
¼ cup powdered sugar
¼ tsp vanilla
Pecan halves and chocolate curls

Heat oven to 325 degrees. In small sauce pan, combine margarine, ¼ cup whipping cream and brown sugar. Cook just until margarine is melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans; sprinkle evenly with chopped pecans. In large bowl combine cake mix, pudding mix, water, oil and eggs at low speed until moistened; beat 2 minutes at high speed. Carefully spoon batter over chopped pecans. Bake at 325 degrees for 35 – 45 minutes or until cake springs back when touched lightly in center. Cool five minutes. Remove from pans.

In small bowl, beat 1 ¾ 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 ½ of whipping cream mixture. Top with second layer, praline side up; spread top with remaining whipping cream. Garnish with pecan halves and chocolate curls if desired. Store in refrigerator.




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