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    Chocolate Praline Layer Cake

    Source of Recipe

    Recipes in the Mail email - Submitted by: Eleanor Johnson

    Recipe Introduction

    This cake recipe is excellent!

    List of Ingredients


    Chocolate Praline Layer Cake

    Submitted by: Eleanor Johnson
    Makes 2 - 8 or 9 inch pans

    1/2 cup butter
    1/4 cup heavy whipping cream
    1 cup packed brown sugar
    3/4 cup chopped pecans
    1 (18.25 ounce) package devil's food cake
    mix with pudding
    1 1/4 cups water
    1/3 cup vegetable oil
    3 eggs

    1 3/4 cups heavy whipping cream
    1/4 cup confectioners' sugar
    1/4 teaspoon vanilla extract



    1 Preheat oven to 325 degrees F (165 degrees C).
    In a saucepan, combine the butter or margarine,
    1/4 c whipping cream and brown sugar. Cook over
    low heat until the butter is just melted,
    stirring occasionally. Pour into two 8 or 9
    inch round cake pans. Sprinkle evenly with
    the chopped pecans.

    2 In a large bowl, combine the cake mix, water,
    oil and eggs at low speed until moistened. Beat
    2 minutes at the highest speed. Carefully spoon
    the batter over the pecan mixture.

    3 Bake at 325 degrees F (165 degrees C) for 35
    to 45 minutes, or until the cake springs back
    when lightly touched in the center. Cool 5
    minutes. Remove from the pans and cool completely.

    4 In a small bowl, beat the 1 3/4 cups whipping
    cream until soft peaks form. Blend in the
    confectioners' sugar and vanilla extract. Beat
    until stiff peaks form.

    5 To assemble the cake, place one layer on a
    serving plate, praline side up. Spread with half
    of the whipped cream. Top with the second layer.
    Frost with the remaining whipped cream.. Store
    in refrigerator.




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