| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cakes | 12 | Servings | |
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 | Pillsbury plus devil's food ake mix; pkg | |
| 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 |
| Pecans; whole, if desired | ||
| Chocolate curls, if desired |
INSTRUCTIONS
Heat oven to 325 degrees. 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 2 - 8 or 9" 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 @ 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 cups 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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