Chocolate Praline Layer Cake

Chocolate Praline Layer Cake

Cake:

1/2 cup butter or margarine

1/4 cup whipping cream

1 cup firmly packed brown sugar

3/4 cup coarsely chopped pecans

1 package Pillsbury Moist Supreme Devil’s Food Cake Mix

1 1/4 cups water

1/2 cup oil

3 eggs

Topping:

1 3/4 cups whipping cream

1/4 cup powdered sugar

1/4 teaspoon vanilla

16 whole pecans

16 chocolate curls

Cake: Heat oven to 325 degrees. 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 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 over pecan mixture.

Bake at 325 degrees 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.

Topping: 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: 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.

Serves 16

Julie Bengtson of Bemidji, Minn., won the 33rd Pillsbury Bake-Off with this recipe.