Chocolate Praline Layer Cake

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/4 cup heavy whipping cream
• 1 cup packed brown sugar
• 3/4 cup chopped pecans
• 1 (18.25 ounce) package devil's food cake mix with pudding
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs
• 1 3/4 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

Recipe

• preheat oven to 325 degrees f (165 degrees c). in a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. cook over low heat until the butter is just melted, stirring occasionally. pour into two 8 or 9 inch round cake pans. sprinkle evenly with the chopped pecans.
• in a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. beat 2 minutes at the highest speed. carefully spoon the batter over the pecan mixture.
• bake at 325 degrees f (165 degrees c) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. cool 5 minutes. remove from the pans and cool completely.
• in a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. blend in the confectioners' sugar and vanilla extract. beat until stiff peaks form.
• to assemble the cake, place one layer on a serving plate, praline side up. spread with half of the whipped cream. top with the second layer. frost with the remaining whipped cream.. store in refrigerator.