1/2 c Butter or margarine 1/3 c Oil
1/4 c Whipping cream 3 Eggs
1 c Brown sugar; firmly packed 1 3/4 c Whipping cream
3/4 c Pecans; coarsely chopped 1/4 c Powdered sugar
1 Pillsbury plus devil’s food 1/4 ts Vanilla
-ake mix; pkg Pecans; whole, if desired
1 1/4 c Water 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″
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.
Yields
12 servings
