Recipe: Chocolate Praline Cake with Whipped Cream Topping (using cake mix)

CHOCOLATE PRALINE CAKE

CAKE:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (18.25-oz.) pkg. Pillsbury Moist Supreme Devil's Food Cake Mix
1 1/4 cups water
1/2 cup oil
3 eggs
TOPPING:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
16 whole pecans, if desired
16 chocolate curls, if desired

Heat oven to 325F.

In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9-inch round cake pans; sprinkle evenly with chopped pecans.

Prepare cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture.

Bake at 325F for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.

TOPPING:
In small bowl, beat 1 3/4 cups 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 whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.

Source: Pillsbury