The New Way Making Recipe Chocolate Praline Layer Cake Savory Delicious

Simple recipe ultimate Chocolate Praline Layer Cake easy, fast, practical.

15 ingredients, 6 steps, cooking Chocolate Praline Layer Cake

Good Morning my mother, at this time you get prepare recipe Chocolate Praline Layer Cake with 15 ingredients and 6 steps. Next this is how to make it, please pay attention carefully.

In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 15 ingredients and 6 stages of easy cooking Chocolate Praline Layer Cake.

Ingredients all Chocolate Praline Layer Cake

1. Prepare : Cake.
2. Prepare 1/2 cup : Butter.
3. It’s 1/4 cup : Heavy Whipping Cream.
4. It’s 1 cup : Firmly Packed Brown Sugar.
5. It’s 3/4 cup : Coarsely Chopped Pecans.
6. It’s 1 packages : Pillsbury Moist Supreme Devils Food Cake Mix.
7. You need 1 1/4 cup : Water.
8. You need 1/3 cup : Oil.
9. It’s 3 each : Eggs.
10. You need : Topping.
11. It’s 1 3/4 cup : Heavy Whipping Cream.
12. Prepare 1/4 cup : Powdered Sugar.
13. Prepare 1/4 tsp : Vanilla.
14. Prepare 16 each : Pecan Halves (optional).
15. Prepare 16 each : Chocolate Curls (optional).

If all ingredients Chocolate Praline Layer Cake it’s ready, We’re going into the cooking stage. Below is how to preparing with relaxing.

Process Cooking Chocolate Praline Layer Cake

1. Heat oven to 325°F. In a small heavy sauce pan, combine butter, 1/4 c heavy whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9 since round cake pans; sprinkle evenly with chopped pecans. I sprayed my pans with non stick spay and lined with parchment paper before spraying again.
   
2. In a large bowl, combine cake mix, water, oil, and eggs; beat at low speed until moistened. Beat 2 mins at medium speed. Carefully spoon batter over pecan mixture.
   
3. Bake at 325°F for 35-45 mins or until cake springs back when touched lightly in center. Cool 5 mins; remove from pans. Cool 1 hour or until completely cooled.
   
4. In a small bowl, beat 1 3/4 cups heavy whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
   
5. To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of toping mixture. Top with second layer, praline side up, spread with remaining topping mixture. Garnish with pecan halves and chocolate curls. Store in refrigerator.
   
6. From the Pillsbury Bake-Off Contest #33, 1988. Compliments of Julie Bengtson
   
7. Finish and Enjoy.

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