Chocolate Praline Layer Cake

Chocolate Praline Layer Cake

Prep time: 25 min

Cook Time: 2 hrs 15 min

Yield: 16 servings

Ingredients:

Cake:
1/2	cup butter or margarine
1/4	cup whipping cream
1	cup firmly packed brown sugar
3/4	cup coarsely chopped pecans
1	package Pillsbury® Devils Food Cake
1-1/4	cups water
1/2	cup Crisco® Vegetable Oil
3	eggs
Topping:
1-3/4	cups whipping cream
1/4	cup powdered sugar
1/4	teaspoon vanilla
16	whole pecans (optional)
16	chocolate curls (optional)

Preparation Directions:

1.	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 8 or 9-inch round cake pans; sprinkle evenly with chopped pecans.
2.	Prepare cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture.
3.	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 1 hour or until completely cooled.
4.	In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
5.	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.

Chocolate and caramel is an award-winning combination. Brown sugar, cream and butter combine to make the caramel praline topping for this grand prize winning cake.

Thanks to pillsburybaking.com for the great recipe!