Chocolate Praline Layer Cake

This is a wonderful cake we often have at special occasions. It is a Pillsbury bake off winner from many years ago.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• cake

• 1⁄2 cup butter
• 1⁄4 cup  whipping cream
• 1  cup  firmly packed brown sugar
• 3⁄4 cup  coarsley chopped pecans
• 1 (18 ounce) package  devil's food cake mix
• 1 1⁄4 cups water
• 1⁄3 cup  oil
• 3  eggs

• topping

• 1 1⁄4 cups  whipping cream
• 1⁄4 cup powdered sugar
• 1⁄4 teaspoon vanilla
•  pecan halves, if desired
•  chocolate curls, if desired

Directions

1. Heat oven to 325 degrees.
2. In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
3. Cook over low heat just until butter is melted, stirring occasionally.
4. Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans.
5. In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
6. Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
7. Bake at 325 degrees for 35 to 45 minutes, or until done.
8. Cool 5 minutes; remove from pans and cool completely.
9. In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form.
10. Blend in powdered sugar and vanilla; beat until stiff peaks form.
11. To assemble cake, place 1 layer on serving plate, praline side up.
12. Spread with half of whipped cream.
13. Top with second layer, praline side up; spread top with remaining whipped cream.
14. Garnish with pecan halves and chocolate curls if desired.
15. Store in refrigerator.