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60 minutes
Prep: 25 minutes
Cook: 35 minutes
503 calories per serving view nutrition facts
12 servings
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| 1/2 | cup | butter | or margarine |
| 1/4 | cup | heavy whipping cream | |
| 1 | cup | brown sugar | firmly packed |
| 3/4 | cup | pecans | coarsely chopped |
| 1 | package | cake mix, devils food | |
| 1 1/4 | cups | water | |
| 1/3 | cup | vegetable oil | |
| 3 | large | eggs | |
| 1 3/4 | cups | heavy whipping cream | |
| 1/4 | cup | powdered sugar | |
| 1/4 | teaspoon | vanilla extract | |
| 1 | x | pecans | whole, if desired |
| 1 | x | chocolate curls | if desired |
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 2 - 8 or 9 inch round cake pans; sprinkle evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed.
Carefully, spoon batter over pecan mixture.
Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center.
Cool 5 minutes. Remove from pans.
Cool completely.
In small bowl, beat 1 3/4 cups whipping cream until soft peaks form.
Blend in powdered sugar and vanilla; beat until stiff peaks form.
To assemble cake, place 1 layer on serving plate, praline side up.
Spread with 1/2 of whipped cream.
Top with second layer, praline side up; spread top with remaining whipping cream.
Garnish with whole pecans and chocolate curls, if desired.
Store in refrigerator.
| % Daily Value* | |
| Total Fat 39.0g | 59% |
| Saturated Fat 16.0g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 128mg | 43% |
| Sodium 473mg | 20% |
| Total Carbohydrate 39.0g | 13% |
| Dietary Fiber 2.0g | 9% |
| Sugars 23.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 18% | Vitamin C | 1% | |
| Calcium | 10% | Iron | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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