Name: Steps to Make Award-winning Chocolate Praline Layer Cake
Prep time: 16 min
Cook time: 46 min
Yield: 1
Cuisine: American
Ingredients: Cake; 1/2 cup Butter; 1/4 cup Heavy Whipping Cream; 1 cup Firmly Packed Brown Sugar; 3/4 cup Coarsely Chopped Pecans; 1 packages Pillsbury Moist Supreme Devils Food Cake Mix; 1 1/4 cup Water; 1/3 cup Oil; 3 each Eggs; Topping; 1 3/4 cup Heavy Whipping Cream; 1/4 cup Powdered Sugar; 1/4 tsp Vanilla; 16 each Pecan Halves optional; 16 each Chocolate Curls optional

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chocolate praline layer cake. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chocolate Praline Layer Cake is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Chocolate Praline Layer Cake is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have chocolate praline layer cake using 15 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate Praline Layer Cake:

Prepare Cake
Make ready 1/2 cup Butter
Make ready 1/4 cup Heavy Whipping Cream
Make ready 1 cup Firmly Packed Brown Sugar
Get 3/4 cup Coarsely Chopped Pecans
Prepare 1 packages Pillsbury Moist Supreme Devils Food Cake Mix
Get 1 1/4 cup Water
Get 1/3 cup Oil
Get 3 each Eggs
Make ready Topping
Make ready 1 3/4 cup Heavy Whipping Cream
Make ready 1/4 cup Powdered Sugar
Prepare 1/4 tsp Vanilla
Get 16 each Pecan Halves (optional)
Prepare 16 each Chocolate Curls (optional)

Instructions to make Chocolate Praline Layer Cake:

Heat oven to 325°F. In a small heavy sauce pan, combine butter, 1/4 c heavy whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9 since round cake pans; sprinkle evenly with chopped pecans. I sprayed my pans with non stick spay and lined with parchment paper before spraying again.
In a large bowl, combine cake mix, water, oil, and eggs; beat at low speed until moistened. Beat 2 mins at medium speed. Carefully spoon batter over pecan mixture.
Bake at 325°F for 35-45 mins or until cake springs back when touched lightly in center. Cool 5 mins; remove from pans. Cool 1 hour or until completely cooled.
In a small bowl, beat 1 3/4 cups heavy 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 toping mixture. Top with second layer, praline side up, spread with remaining topping mixture. Garnish with pecan halves and chocolate curls. Store in refrigerator.
From the Pillsbury Bake-Off Contest #33, 1988. Compliments of Julie Bengtson

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