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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup butter cut up
1/4 cup heavy whipping cream
1 cup packed brown sugar
3/4 cup pecans
1 box devils food cake mix with pudding
1 cup water
1/2 cup vegetable oil
3 large eggs
Sweetened Cream (recipe follows)
1 square semisweet chocolate for garnish
Preheat oven to 325; set aside two 9 inch cake pans. Place butter, cream and brown sugar in a small, heavy sauce pan. Cook over low heat, until butter melts. Pour mixture equally into cake pans, and sprinkle it with pecans, set pans aside.
Put cake mix water oil and eggs in a large bowl, mix until well combined. Divide cake mixture evenly between pans, pouring over pecan mixture and smoothing out with spatula. Bake cakes until they spring back to touch.
Remove pans from oven and place on wire racks to cool about 10 minutes. Run a dinner knife around each layer and invert each on to rack, praline side up, allow to cool completely.
Meanwhile prepare sweetened cream:
1 cup heavy whipping cream
1/2 cup confectioners sugar
Place a large mixing bowl and beaters from your mixer in the freezer for a few minutes. Pour whipping cream in the chilled bowl and beat on high until cream is thickened about 1 1/2 minutes. Stop the machine and add the sugar. beat about 1 1/2 to 2 minutes more or until stiff peaks form.
TO finish cake: Place one layer, praline side up on serving platter and spread 1/2 the sweetened cream on top. Place the second layer, praline side up on top of first and frost that with remaining cream. Scatter with grated chocolate on top.
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CHOCOLATE PRALINE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1/2 cup butter cut up
1/4 cup heavy whipping cream
1 cup packed brown sugar
3/4 cup pecans
1 box devils food cake mix with pudding
1 cup water
1/2 cup vegetable oil
3 large eggs
Sweetened Cream (recipe follows)
1 square semisweet chocolate for garnish
Preheat oven to 325; set aside two 9 inch cake pans. Place butter, cream and brown sugar in a small, heavy sauce pan. Cook over low heat, until butter melts. Pour mixture equally into cake pans, and sprinkle it with pecans, set pans aside.
Put cake mix water oil and eggs in a large bowl, mix until well combined. Divide cake mixture evenly between pans, pouring over pecan mixture and smoothing out with spatula. Bake cakes until they spring back to touch.
Remove pans from oven and place on wire racks to cool about 10 minutes. Run a dinner knife around each layer and invert each on to rack, praline side up, allow to cool completely.
Meanwhile prepare sweetened cream:
1 cup heavy whipping cream
1/2 cup confectioners sugar
Place a large mixing bowl and beaters from your mixer in the freezer for a few minutes. Pour whipping cream in the chilled bowl and beat on high until cream is thickened about 1 1/2 minutes. Stop the machine and add the sugar. beat about 1 1/2 to 2 minutes more or until stiff peaks form.
TO finish cake: Place one layer, praline side up on serving platter and spread 1/2 the sweetened cream on top. Place the second layer, praline side up on top of first and frost that with remaining cream. Scatter with grated chocolate on top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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