Serves: 16
Total Calories: 288
Heat oven to 325°F. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 9- or 8-inch round cake pans sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened beat 2 minutes at high speed. Carefully spoon batter over pecan mixture.
Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely.
In small bowl, beat 1 3/4 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 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.
TIP: Cake can be prepared in 13 x 9-inch pan. Bake at 325°F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 5 minutes invert onto serving platter. Cool completely. Frost cake or pipe with whipped cream. Garnish with pecan halves and chocolate curls. Serve with any remaining whipped cream. Store in refrigerator.
HIGH ALTITUDE - Above 3,500 feet: Add 1/3 cup flour to dry cake mix increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.
Nutrition Per Serving: Calories 460 Protein 4g Carbohydrate 43g Fat 30g Sodium 340mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Praline Layer Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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