Steps to Prepare Three Layer Caramel Cake

Chocolate Praline Layer Cake

Frost and smooth the outside with a thin crumb coat.

Recipe Summary Chocolate Praline Layer Cake

Delicious chocolate cake to serve during the holidays. If desired, garnish with whole pecans and chocolate curls

Ingredients | Three Layer Caramel Cake

½ cup butter

¼ cup heavy whipping cream

1 cup packed brown sugar

¾ cup chopped pecans

1 (18.25 ounce) package devil's food cake mix with pudding

1 ¼ cups water

⅓ cup vegetable oil

3 eggs

1 ¾ cups heavy whipping cream

¼ cup confectioners' sugar

¼ teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans.

In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture.

Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely.

In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form.

To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator.

Info | Three Layer Caramel Cake

Servings: 24 Yield: 2 - 8 or 9 inch pans

TAG : Chocolate Praline Layer Cake

Desserts, Specialty Dessert Recipes, Praline Recipes,