Chocolate Praline Layer Cake
1/2 cup butter
1/4 cup heavy cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 cup water
3 large eggs
1 3/4 cups heavy cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
16 whole pecans
16 chocolate curls
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.
Serving Size (1 slice, 1/16 of cake), Calories 460 (Calories from Fat 280), Total Fat 32g (Saturated Fat 13g, Trans Fat 1g), Cholesterol 95mg, Sodium 320mg, Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 31g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.