| 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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