Ingredients Jump to Instructions ↓

  1. 1/2 cup 99g / 3 1/2oz Butter or margarine

  2. 1/4 cup 59ml Whipping cream

  3. 1 cup 160g / 5.6oz Brown sugar - firmly packed

  4. 3/4 cup 109g / 3.8oz Pecans - coarsely chopped

  5. 1 Pillsbury Plus devil's food cake mix

  6. 1 1/4 cups 296ml Water

  7. 1/3 cup 78ml Oil

  8. 3 Eggs

  9. 1 3/4 cups 414ml Whipping cream

  10. 1/4 cup 49g / 1.7oz Powdered sugar

  11. 1/4 teaspoon 1 1/3ml Vanilla Garnish Pecans - whole Chocolate curls

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat oven to 325F. 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" round cake pans; sprinkle evenly with pecans -- chopped. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture. Bake at 325F 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. 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 with 1/2 of whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator.


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