Chocolate Praline Layer Cake

Chocolate Praline Layer Cake

Ingredients for Chocolate Praline Layer Cake:

1/2 cup butter

1/4 cup heavy whipping cream

1 cup packed brown sugar

3/4 cup chopped pecans

1 (18.25 ounce) package devil’s food cake mix with pudding

1 1/4 cups water

1/3 cup vegetable oil

3 eggs

1 3/4 cups heavy whipping cream

1/4 cup confectioners’ sugar

1/4 teaspoon vanilla extract

Cooking Instructions for Chocolate Praline Layer Cake:

Preheat oven to 325 degrees F (165 degrees C).

In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.

Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.

In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners’ sugar and vanilla extract. Beat until stiff peaks form.

To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.

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