Chocolate Praline Layer Cake

Chocolate Praline Layer Cake

CAKE:
½ cup butter
¼ cup whipping cream
1 cup firmly packed brown sugar
¾ cup coarsely chopped pecans
1 Devil’s Food Cake mix
1 ¼ cups water
1/3 cup oil
3 eggs


TOPPING:
 1 ¾ cups whipping cream
¼ cup powdered sugar
¼ tsp vanilla
16 whole pecans, if desired
16 chocolate curls, if desired


Heat oven to 325^ F.  In small heavy saucepan, combine butter, ¼ 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.
In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened.  Beat 2 minutes at medium speed.  Carefully spoon batter over pecan mixture.

Bake at 325^ 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.
In small bowl, beat 1 ¾ cups whipping cream until soft peaks form.  Add 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.  16 servings.

This cake is AWESOME!  It was the 1988 Pillsbury Bake-Off Winner.