Choco Praline Cake
Ingredients
1/2 C. butter or margarine
1/4 C. whipping cream
1 C. brown sugar; firmly packed
3/4 C. pecans; coarsely chopped
1 devil’s food cake mix; package
1 1/4 C. water
1/3 C. oil
3 eggs
1 3/4 C. whipping cream
1/4 C. powdered sugar
1/4 tsp. vanilla
Pecans; whole, if desired
Chocolate curls, if desired
Cooking Instructions
Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 C. whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally. Pour into 2 – 8 or 9 inch round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture. Bake at 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely. In small bowl, beat 1 3/4 C. whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)