Ingredients: |
Ingredients: CHOCOLATE PRALINE LAYER CAKE
1/c cup butter or margarine TOPPING
¼ cup whipping cream 1 ¾ CUPS WHIPPING CREAM
1 cup brown sugar, firmly packed 1 1/4 cup powdered sugar
¾ cup pecans, coarsely chopped ¼ tsp vanilla
1 pkg Pillsbury German Chocolate/or Devils whole pecans if desired
1 ¼ cups water chocolate curls, if desired
1/3 CUP OIL
3 eggs
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Directions: |
Directions:Heat oven to 325 F. In a small heavy saucepan, combine butter, ¼ cup whipping cream, and brown sugar. Cook over low heat just until butter 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, water, oil, an eggs at low speed until moistened; beat 2 min. at highest speed. Carefully spoon batter over pecan mixture. Bake at 325 F for 35-45 min or until cake springs back when touched lightly n center. Cool 5 min. Remove from pans and cool completely.
In a 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 cake, place 1 layer on serving plate, praline side up. Spread with ½ of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.
This is a Pillsbury Bake- Off Contest Grand Prize Winner from Minneapolis, Ms. A personal note; from Glenda I do believe one could use cool whip on the icing. Serves 12. Keeps well if refrigerated. I have rave reviews when I serve this. |
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