| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Box cakes, Chocolate, Nuts, Layer cakes |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Margarine or butter |
| 1/4 |
c |
Whipping cream |
| 1 |
c |
Brown sugar; firm pack |
| 3/4 |
c |
Pecans; coarse chopped |
| 1 |
pk |
Devil's food cake mix |
| 1 1/4 |
c |
Water |
| 1/3 |
c |
Oil |
| 3 |
|
Eggs |
| 1 3/4 |
c |
Whipping cream |
| 1/4 |
c |
Powdered sugar |
| 1/4 |
ts |
Vanilla |
INSTRUCTIONS
TOPPING
Heat oven to 325~F. In a heavy saucepan, combine butter, whipping cream and
brown sugar. Cook over low heat just until butter is melted, stirring
occasionally. Pour into 2, 8 or 9" round cake pans; sprinkle evenly with
chopped pecans. In large bowl, combine cake mix, water, oil, and eggs. Mix
at low speed until moistened; beat 2 minutes at high speed. Carefully spoon
batter over pecan mix in pans. Bake at 325~F for 35-40 minutes or until
cake springs back when touched. Cool 5 minutes. Remove from pans. Cool
completely.
TOPPING: In small bowl, beat whipping cream until soft peaks form. Blend
in powdered sugar and vanilla, beat until stiff peaks form. To assemble
cake, place one layer on plate, praline side up. Spread with 1/2 of the
whipped cream. Top with the second layer, praline side up; spread with
remaining whipped cream. Garnish with whole pecans and chocolate curls.
Store in refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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