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    Chocolate Praline Layer Cake

    Source of Recipe


    List of Ingredients

    1/2 cup butter or margarine
    1/4 cup whipping cream
    1 cup firmly packed brown sugar
    3/4 cup coarsely chopped pecans
    1 (18.25 ounce) package Pillsbury(R) Moist Supreme(R) Devils Food Cake Mix
    1 1/4 cups water
    1/3 cup oil
    3 eggs
    1 3/4 cups whipping cream
    1/4 cup powdered sugar
    1/4 teaspoon vanilla
    16 pecan halves (optional)
    16 chocolate curls (optional)


    Heat oven to 325 degrees F. 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 two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
    In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
    Bake at 325 degrees F for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
    In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
    To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
    Yield: 16 servings




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