Cookin’ with Carolyn Chocolate Praline Cake

Cookin’ with Carolyn Chocolate Praline Cake

Cake:
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped pecans
1 (18.25-oz.) pkg. Pillsbury Moist
Supreme Devil’s Food Cake Mix
1-1/4 cups water
1/2 cup oil
3 eggs
Topping:
1-3/4 cups whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla
Heat oven to 325 degrees F. 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 13×9-inch pan. Sprinkle evenly with chopped pecans. In a large bowl, combine all remaining cake ingredients; beat with electric mixer at low speed until moistened. Beat 2 minutes at high speed. Carefully spoon about half of batter over pecan mixture around edges of pan; spoon remaining batter into center of pan. Bake at 325 degrees F. for 45 to 55 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Invert onto serving platter; remove pan. Cool 1 hour or until completely cooled. In small bowl, beat 1-3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Spoon whipped cream onto cake Serve with any remaining whipped cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator. Yield: 15 servings.
Enjoy!