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Chocolate Praline Layer Cake
Southern Home CookingMakes 16 servings



  • 1/2 - cup butter

  • 1/4 - cup whipping cream

  • 1 - cup firmly packed brown sugar

  • 3/4 - cup coarsely chopped pecans

  • 1 package (18.25-ounces) Devil's Food Cake Mix

  • 1-1/4 - cup water

  • 1/3 - cup oil

  • 3 eggs


  • 1-3/4 - cup whipping cream

  • 1/4 - cup powdered sugar

  • 1/4 - teaspoon vanilla

  • 16 - pecan halves, optional

  • 16 - chocolate curls, optional


Preheat oven to 325� F.

  1. In small saucepan over low heat, add the butter, cake�s whipping cream and brown sugar. 

  2. Cook until you melt the butter, stir occasionally. 

  3. Pour into two 8 or 9 inch round cake pans; sprinkle evenly with chopped pecans.

  4. In large bowl, add the cake mix, water, oil and eggs. 

  5. At low speed, beat mixture until moistened. 

  6. Increase speed to medium and beat 2 minutes at medium speed. 

  7. Carefully, spoon batter over pecan mixture.

  8. Bake for 35 to 45 minutes or until cake springs back when touched lightly in center. 

  9. Cool 5 minutes and remove from pans. Allow cake to cool 1 hour or until completely cooled.

To Make the Topping:

  1. In small bowl, beat topping�s whipping cream until soft peaks form. Add powdered sugar and vanilla. 

  2. Beat until stiff peaks form. 

  3. To bring the cake together, you place first layer on serving plate, praline side up. 

  4. Spread with half of whipped cream topping. 

  5. Top with second layer, praline side up; spread top with remaining whipped cream. 

  6. Garnish with whole pecans and chocolate curls.

High Altitude Instructions (above 3500 Feet): 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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