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Chocolate Praline Layer Cake

Chocolate Praline Layer Cake
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Created by a university professor of music, this easy-to-prepare cake is spectacular to serve and marvelous to eat! It's best if made a few hours ahead and refrigerated before serving.

Prep Time:
25 Min
Total Time:
2 Hr 15 Min
Makes:
16 servings
Pillsbury Bake-Off
Julie Bengtson
Bemidji, MN
Bake-Off® Contest 33, 1988
$40,000
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INGREDIENTS
Cake
1/2cup butter or margarine
1/4cup whipping cream
1cup firmly packed brown sugar
3/4cup coarsely chopped pecans
1(18.25-oz.) pkg. Pillsbury® Moist Supreme® Devil's Food Cake Mix
1 1/4cups water
1/3cup oil
3eggs
Topping
1 3/4cups whipping cream
1/4cup powdered sugar
1/4teaspoon vanilla
16pecan halves, if desired
16chocolate curls, if desired
DIRECTIONS
1.Heat oven to 325°F. 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 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
2.In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
3.Bake at 325°F. 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.
4.In small bowl, beat 1 3/4 cups 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 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.
High Altitude (3500-6500 ft)  Add 1/3 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.
High Altitude (3500-6500 ft)

Add 1/3 cup flour to dry cake mix; increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.

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