Friday, September 26, 2014

Chocolate Praline Cake

Jenna made this recipe from the Cakemix Doctor cookbook.  It was a moist and delicious cake and had everyone talking about how great it was!
Chocolate Praline Cake

For the praline:
1 stick (8 tablespoons) butter
¼ cup heavy (whipping) cream
1 cup packed light brown sugar
¾ cup chopped pecans

For the cake:

1 package (18.25 to 26.2 ounces) chocolate cake mix with pudding
3 large eggs
1 to 1 1/3 cups water (see note above)
½ cup vegetable oil

1 cup heavy (whipping) cream
1/4 c confectioners’ sugar
1/2 t vanilla
1 tablespoon or 1 oz sq semi sweet grated chocolate or miniature chocolate chips, if desired

Place a rack in the center of the oven and preheat the oven to 325 degrees. Cut 2 rounds of parchment paper to fit in the bottom of two 9-inch round layer pans. Spray the bottom of the pans with vegetable oil, place the parchment rounds in the pans, then spray the parchment with oil.

For the praline, place the butter, cream, and brown sugar in a small saucepan. Cook over low heat, stirring, until the butter has melted, 3 minutes. Divide the mixture between the two pans. Sprinkle the pecans over the top, dividing them between the two pans. Set the pans aside.

For the cake, place the cake mix, pudding mix, eggs, water, and oil in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, then increase the mixer speed to medium and blend for 1½ minutes, or until the batter is smooth. Divide the batter between the two pans, pouring it over the pecans. Place the pans in the oven side by side.

Bake the cakes until they spring back when lightly pressed with your finger, according to your cake mix directions. Run a dinner knife around the edge of each layer and invert each onto a rack with wax paper on it to cool praline-side up. Remove the parchment rounds.

Meanwhile, prepare the whipped cream. Place the cream in a chilled large mixing bowl and beat on high speed until cream has thickened, 1 minute. Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to 2 minutes more.

To assemble the cake, place on cooled layer on a cake stand, praline-side up. Spread with half of the whipped cream. Place the second layer on top of the first, and spread the top with the rest of the whipped cream. Garnish the top with grated chocolate or mini chips. **we needed to make 1 1/2 times the whipped topping to cover the cake

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