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We hope you got benefit from reading it, now let’s go back to chocolate praline layer cake recipe. To cook chocolate praline layer cake you only need 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Chocolate Praline Layer Cake:

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

Instructions to make 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.

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