Number Of Ingredients 15
Steps:
- 1. Heat oven to 325°F. In heavy small 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.*2. 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.3. Bake at 325°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.4. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Gradually 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 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.* Cake can be baked in 13 x 9-inch pan. Bake at 325°F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Invert onto serving platter. Cool completely. Frost cake or pipe with whipped cream. Garnish with pecan halves and chocolate curls. Serve with any remaining whipped cream. Store in refrigerator.High Altitude (above 3500 feet): Add 1/3 cup flour to dry cake mix increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 460 * Calories from Fat: 270 * % Daily Value: Total Fat: 30 g 46% * Saturated Fat: 13 g 65% * Cholesterol: 95 mg 32% * Sodium: 330 mg 14% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 2 g 8% * Sugars: 30 g * Protein: 4 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 5 1/2 Fat or 3 Carbohydrate, 5 1/2 FatSee Cook's Note: For Butter Cake, Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake
Nutrition Facts : Nutritional Facts Serves
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #desserts #dinner-party #cakes #chocolate #dietary #presentation #served-cold #4-hours-or-less
You'll also love
Busisiwe Sololo
[email protected]This cake is a bit too dense for my taste. I would prefer a lighter, fluffier cake.
KrystahLaGuardia Ceballos
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Shaikh Ali
[email protected]This cake is very time-consuming to make, but it's worth it. It's the perfect cake for a special occasion.
Julian Cazares
[email protected]I had some trouble getting the cake to bake evenly. The top was overcooked while the bottom was still undercooked.
April Burke
[email protected]This cake is a little too sweet for my taste. I would recommend using a semisweet chocolate instead of a bittersweet chocolate.
Joyce Webber
[email protected]I love the chocolate and praline combination in this cake. It's the perfect balance of sweetness and richness.
Brandon Hiatt
[email protected]This cake is very rich and decadent. It's perfect for a special occasion.
Bezawit Bihonegn
[email protected]I've made this cake several times and it's always a hit. It's the perfect cake for any occasion.
Chris Hughes
[email protected]This cake is absolutely delicious! It's the perfect combination of chocolate and praline.
Betty Musembi
[email protected]I'm not a fan of praline, so I omitted it from the recipe. The cake was still very good, but I think it would have been even better with the praline.
Emily Della Rocco
[email protected]This cake is a bit too dense for my taste. I would prefer a lighter, fluffier cake.
Malik Khalid Mahmood Tawri
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Festo aleko
[email protected]This cake is very time-consuming to make, but it's worth it. It's the perfect cake for a special occasion.
Sagar Ayer
[email protected]I had some trouble getting the cake to bake evenly. The top was overcooked while the bottom was still undercooked.
MD Mahalbol M
[email protected]This cake was a little too sweet for my taste, but it was still very good. I would recommend using a semisweet chocolate instead of a bittersweet chocolate.
lori Lovett
[email protected]I'm not a big fan of chocolate cake, but this one was really good. The praline layer added a nice touch of sweetness and crunch.
Kristoft Mckoy
[email protected]This cake is so easy to make and it tastes amazing. I love the chocolate and praline combination.
Klayton Todd
[email protected]I've made this cake twice now and it's always a crowd-pleaser. The chocolate and praline flavors go so well together and the cake is always moist and fluffy.
Wasim azaan
[email protected]This cake was a hit at my party! It was so rich and decadent, and the praline layer added a nice crunch. I will definitely be making this again.