Pillsbury Chocolate Praline Layer Cake Recipe Recipe For Chicken

CHOCOLATE-PRALINE LAYER CAKE

Steps:

• In a small heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with pecans., In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with chocolate curls and candies.

CHOCOLATE PRALINE LAYER CAKE

Steps:

• Heat oven to 325 degrees.
• In a 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 9-inch round cake pans; sprinkle evenly with chopped pecans.
• In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
• Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
• Bake at 325 degrees for 35 to 45 minutes, or until done.
• Cool 5 minutes; remove from pans and cool completely.
• In a small bowl, beat 1 1/4 cup 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 with half of whipped cream.
• Top with second layer, praline side up; spread top with remaining whipped cream.
• Garnish with pecan halves and chocolate curls if desired.
• Store in refrigerator.

CHOCOLATE PRALINE LAYER CAKE

Steps:

• 1. Heat oven to 325°F. In heavy small 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 9 or 8-inch round cake pans sprinkle evenly with chopped pecans.*2. In large bowl, combine cake mix, water, oil and eggs beat at low speed until moistened. Beat 2 minutes at medium speed. 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. Gradually 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.* Cake can be baked in 13 x 9-inch pan. Bake at 325°F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Invert onto serving platter. Cool completely. Frost cake or pipe with whipped cream. Garnish with pecan halves and chocolate curls. Serve with any remaining whipped cream. Store in refrigerator.High Altitude (above 3500 feet): Add 1/3 cup flour to dry cake mix increase water to 1 1/3 cups. Bake at 350°F. for 30 to 35 minutes. Immediately remove from pans.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 460 * Calories from Fat: 270 * % Daily Value: Total Fat: 30 g 46% * Saturated Fat: 13 g 65% * Cholesterol: 95 mg 32% * Sodium: 330 mg 14% * Total Carbohydrate: 43 g 14% * Dietary Fiber: 2 g 8% * Sugars: 30 g * Protein: 4 g * Vitamin A: 15% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Fruit, 5 1/2 Fat or 3 Carbohydrate, 5 1/2 FatSee Cook's Note: For Butter Cake, Cook's Note: Testing For Doneness and Cook's Note: Cutting and Serving a Round Cake