Chocolate Praline Layer Cake

Chocolate Praline Layer Cake

Tags: Cakes

  • Prep Time: 25 min
  • Cook Time: 40 min
  • Ready Time: 135 min
  • Yield: 16 servings

Ingredients

CAKE

  • 1/2 cup butter
  • 1/4 cup heavy cream
  • 1 cup firmly packed brown sugar
  • 3/4 cup coarsely chopped pecans
  • 1 package Pillsbury® Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs

TOPPING

  • 1 3/4 cups heavy cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 16 whole pecans (optional)
  • 16 chocolate curls (optional)

Preparation Directions

  • HEAT oven to 325°F. Combine butter, 1/4 cup cream and brown sugar in small heavy saucepan. 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.
  • PREPARE cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture.
  • BAKE 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.
  • BEAT 1 3/4 cups cream in small bowl until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
  • PLACE 1 layer on serving plate, praline side up. Spread with half of 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.

High Altitude (above 3500 ft.):

  • SEE cake package for directions. Immediately remove from pans.

Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of cake), Calories 460 (Calories from Fat 280), Total Fat 32g (Saturated Fat 13g, Trans Fat 0.5g), Cholesterol 95mg, Sodium 320mg, Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 31g), Protein 4g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 6%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.