Chocolate Praline Layer Cake

Praline:
1/2 cup butter
1/4 cup whipping cream
1 cup brown sugar, firmly packed
3/4 cup pecans, coarsely chopped

Cake:
1 pkg. Pillsbury Plus Devils Food Cake
1 1/4 cups water
1/3 cup oil
3 eggs

Topping:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 tsp. vanilla
Whole pecans
Chocolate curls

Praline:  Heat oven to 325 degrees. In a small saucepan combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat stirring constantly just until butter is melted. Pour into two (8 or 9") round cake pans, sprinkle evenly with chopped pecans.

Cake: In a large mixing bowl combine cake mix, water, oil, and eggs at low speed until moistened and then beat two minutes at highest speed. Carefully spoon batter over pecan mixture. Bake at 325 degrees for 35-45 minutes or until cake springs back when lightly touched in center. Cool 5 minutes and remove from pans to cool completely.

Topping:  In a small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla, beat until stiff peaks form.

To assemble cake, place one layer on a serving plate, praline side up. Spread with 1/2 of the whipped cream. Top with second layer, praline side up and spread remaining whipped cream on top. Garnish with whole pecans and chocolate curls. Store in fridge. Cuts and serves better if made a day ahead.


Submitted by Juli