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Butter Pecan Praline Cake
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| BUTTER PECAN PRALINE LAYER CAKE PRALINE: | |
| 1/2 c. | butter |
| 1/4 c. | whipping cream |
| 1 c. | firmly packed brown sugar |
| 3/4 c. | coarsely chopped nuts |
| 1 1/4 c. | water |
| 1/3 c. | oil |
| 3 | eggs |
| TOPPING: | |
| 1 3/4 c. | whipping cream |
| 1/4 c. | confectioners' sugar |
| 1/4 tsp. | vanilla |
| Whole pecans | |
Chocolate curls
Butter pecan cake mix
Praline and cake: In small saucepan, combine butter, whipping cream and brown sugar. Cook over low heat until butter melts, stirring occasionally. Pour into two 9 inch round cake pans. Sprinkle evenly with chopped pecans. Carefully spoon your cake batter over pecan mixture. Bake at 325 degrees until cake is done. Cool 5 minutes; remove from pan.
Topping: Whip the remaining cream, combining sugar and vanilla, until cream has peaked. Assemble layers and cover first layer with cream. Add second layer; cover with cream. Top with whole pecans and chocolate curls.
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