How to Prepare Speedy Chocolate Praline Layer Cake
Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, Easiest Way to Make Any-night-of-the-week Chocolate Praline Layer Cake. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chocolate Praline Layer Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chocolate Praline Layer Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chocolate Praline Layer Cake is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chocolate Praline Layer Cake estimated approx 25 mins.
To begin with this recipe, we must prepare a few components. You can have Chocolate Praline Layer Cake using 15 ingredients and 6 steps. Here is how you can achieve it.
This is an awesome cake, that any chocolate or nut lover will fall in love with. It was eaten with in the first day both times it was made.
Ingredients and spices that need to be Take to make Chocolate Praline Layer Cake:
- Cake
- 1/2 cup Butter
- 1/4 cup Heavy Whipping Cream
- 1 cup Firmly Packed Brown Sugar
- 3/4 cup Coarsely Chopped Pecans
- 1 packages Pillsbury Moist Supreme Devils Food Cake Mix
- 1 1/4 cup Water
- 1/3 cup Oil
- 3 each Eggs
- Topping
- 1 3/4 cup Heavy Whipping Cream
- 1/4 cup Powdered Sugar
- 1/4 tsp Vanilla
- 16 each Pecan Halves (optional)
- 16 each Chocolate Curls (optional)
Steps 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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