Chocolate Praline Layer Cake recipe

2 servings

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

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.

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.

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.

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.

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.