Chocolate Praline Layer Cake Tasty Recipes

Friday, February 26, 2016

Chocolate Praline Layer Cake

"Delicious chocolate cake to serve at some point of the vacations. If preferred, garnish with complete pecans and chocolate curls"

Ingredients :

half cup butter
1/4 cup heavy whipping cream
1 cup packed brown sugar
three/four cup chopped pecans
1 (18.25 ounce) package satan's food cake blend with pudding
1 1/4 cups water
1/three cup vegetable oil
three eggs
1 three/four cups heavy whipping cream
1/four cup confectioners' sugar
1/four teaspoon vanilla extract

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 325 degrees F (a hundred sixty five levels C). In a saucepan, integrate the butter or margarine, 1/four c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring on occasion. Pour into 8 or nine inch spherical cake pans. Sprinkle lightly with the chopped pecans.
In a massive bowl, integrate the cake mix, water, oil and eggs at low speed until moistened. Beat 2 mins at the highest pace. Carefully spoon the batter over the pecan combination.
Bake at 325 ranges F (one hundred sixty five levels C) for 35 to forty five mins, or till the cake springs again whilst gently touched in the middle. Cool five mins. Remove from the pans and cool completely.
In a small bowl, beat the 1 three/four cups whipping cream till tender peaks shape. Blend within the confectioners' sugar and vanilla extract. Beat until stiff peaks shape.
To collect the cake, place one layer on a serving plate, praline side up. Spread with half of of the whipped cream. Top with the second layer. Frost with the final whipped cream.. Store in fridge.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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