Chocolate Praline Layer Cake
Serves: 4
Marley Adams
1 January 1970
Based on User reviews:
53
Spice
58
Sweetness
49
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Butter1.75 cups
Heavy Cream1.25 cups
Water3 large
Egg1 cup
Powdered Sugar1 tsps
Vanilla ExtractDirections:
1
HEAT oven to 325 degrees F
2
Combine butter, 1/4 cup cream and brown sugar in small heavy saucepan
3
Cook over low heat just until butter is melted, stirring occasionally
4
Pour into two 8 or 9-inch round cake pans; sprinkle evenly with chopped pecans
5
PREPARE cake as directed, using water, oil, and eggs
6
Carefully spoon batter over pecan mixture
7
BAKE 35 to 45 minutes or until cake springs back when touched lightly in center
8
Cool 5 minutes; remove from pans
9
Cool 1 hour or until completely cooled
10
BEAT 1 3/4 cups cream in small bowl until soft peaks form
11
Add powdered sugar and vanilla; beat until stiff peaks form
12
PLACE 1 layer on serving plate, praline side up
13
Spread with half of whipped cream
14
Top with second layer, praline side up; spread top with remaining whipped cream
15
Garnish with whole pecans and chocolate curls
16
Store in refrigerator
17
High Altitude (above 3500 ft
18
): SEE cake package for directions
19
Immediately remove from pans