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                       Chocolate Praline Layer Cake

Recipe By     : Unknown
Serving Size  : 1    Preparation Time :
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --cake:--
     1/2  cup           butter or margarine
     1/4  cup           whipping cream
   1      cup           brown sugar -- firmly packed
     3/4  cup           pecans -- chopped coarse
   1      package       Pillsbury devil's food cake mix
   1 1/4  cups          water
     1/3  cup           oil
   3                    eggs
                        --topping:--
   1 3/4  cups          whipping cream
     1/4  cup           powdered sugar
     1/4  teaspoon      vanilla
          whole         pecans -- if desired
                        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
at highest speed for 2 minutes.  Carefully spoon batter over pecan
mixture.  Bake at 325 degrees for 35 to 45 minutes or until cake springs
back when touched lightly in center.  Cool 5 minutes.  Remove from pans
and 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 1/2 of topping over first layer.  Top with
second layer, praline side up; spread with remaining whipping cream.
Garnish with whole pecans and/or chocolate curls.  Store in
refrigerator.  Serves up to 12.  High altitude over 3,500 feet; add 2
tablespoons flour to dry cake mix.  Increase water to 1 1/3 cups.  Bake
at 350 degrees for 30 to 35 minutes.  Remove immediately from pans.

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