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Chocolate Praline Layer Cake
Chocolate Praline Layer Cake

Everybody loves the suggestion of sitting down to a delicious home-cooked dish, yet with today’s active schedules, it can be more challenging than ever to find the moment to place one together. Fortunately, help is out there, the Chocolate Praline Layer Cake recipe and suggestions in this write-up will certainly aid you created well balanced meals for your family in a remarkably, short time. To cook Chocolate Praline Layer Cake you need 15 ingredients and 6 steps. Here is how you cook that.

To begin with this particular recipe, we have to prepare a few components. You can have Chocolate Praline Layer Cake using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Chocolate Praline Layer Cake:
  1. Provide Cake
  2. Take 1/2 cup Butter
  3. Prepare 1/4 cup Heavy Whipping Cream
  4. You need 1 cup Firmly Packed Brown Sugar
  5. Prepare 3/4 cup Coarsely Chopped Pecans
  6. You need to prepare 1 packages Pillsbury Moist Supreme Devils Food Cake Mix
  7. Use 1 1/4 cup Water
  8. Take 1/3 cup Oil
  9. Prepare 3 each Eggs
  10. Provide Topping
  11. You need to prepare 1 3/4 cup Heavy Whipping Cream
  12. Prepare 1/4 cup Powdered Sugar
  13. Get 1/4 tsp Vanilla
  14. Prepare 16 each Pecan Halves (optional)
  15. Prepare 16 each Chocolate Curls (optional)
Short Tips:

If you are cooking from a recipe, the most effective tip we can provide you with is to read through the complete thing all the way through before you start to cook. Not only will this help you gain a far better understanding of what the final dish should look and taste like, you’ll even be ready to ascertain that cooking tools you need, as well as catch important instructions.

Instructions to make Chocolate Praline Layer Cake:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. From the Pillsbury Bake-Off Contest #33, 1988. Compliments of Julie Bengtson

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