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Before you jump to Chocolate Praline Layer Cake recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.
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From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Efficient living is actually something we can all do, without difficulty. A lot of it is basically using common sense.
We hope you got benefit from reading it, now let’s go back to chocolate praline layer cake recipe. To make chocolate praline layer cake you only need 15 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Chocolate Praline Layer Cake:
- Take Cake
- Take 1/2 cup Butter
- Take 1/4 cup Heavy Whipping Cream
- Get 1 cup Firmly Packed Brown Sugar
- You need 3/4 cup Coarsely Chopped Pecans
- Take 1 packages Pillsbury Moist Supreme Devils Food Cake Mix
- Provide 1 1/4 cup Water
- Provide 1/3 cup Oil
- Prepare 3 each Eggs
- Take Topping
- Use 1 3/4 cup Heavy Whipping Cream
- Take 1/4 cup Powdered Sugar
- Provide 1/4 tsp Vanilla
- Provide 16 each Pecan Halves (optional)
- Provide 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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