Recipe Of The Month:  Chocolate Cake Praline Cake

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Prep Time:
25 minutes

Ready In:
2 hours 15 minutes

Ingredients:
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
16 whole pecans, if desired
16 chocolate curls, if desired

Preparation Directions:
1. Heat oven to 325°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 two 8 or 9-inch round cake pans; sprinkle evenly with chopped pecans.

2. Prepare cake as directed, using water, oil, and eggs. Carefully spoon batter over pecan mixture.

3. Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.

4. In small bowl, beat 1 3/4 cups 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 whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.