posted by tammyj 02-28-102 2:49 PM
Chocolate Praline Cake
from Cake Dr. cookbook
8 Tablespoons unsalted butter, cut into 8 pieces
1/4 cup heavy whipping cream
3/4 cup chopped pecans
1 cup brown sugar
1 package Devil's Food cake mix (either buy a cake mix with pudding in the mix or add a small box of instant chocolate pudding)
1 cup water
1/2 cup vegetable oil
3 large eggs
Preheat oven to 325F. Place rack in center shelf of the oven. Set aside two 9-inch round pans (can use a 9X13 instead if you wish).
Place butter, 1/4 cup cream and brown sugar in a small heavy saucepan and cook over low heat until butter is melted (about 3 minutes). Pour into cake pans and sprinkle with pecans.
Place cake mix, water, oil and eggs in a large mixing bowl and blend with an electric mixer on low for one minute. Scrape down the sides. Increase speed to medium and beat two more minutes, scraping down the sides if needed. The batter should look well combined. Divide batter between prepared pans, pouring it in over the pecan mixture and then smooth it out with a rubber spatula. (Be careful when you pour in the batter. If you just plop it into the middle, all of your praline will get pushed to the sides by the weight of the batter)
Bake cakes until they spring back when lightly pressed with your finger, 35-37 minutes (55 minutes if using the 9X13). Remove cakes from oven and cool on wire racks for 10 minutes. Run a knife around the edge of the cakes and invert them onto the wire racks to cool. Cool completely with praline side up. Do not cool in the pans longer or the praline will stick to the pans.
Frost praline side up with sweetened cream.
Sweetened Cream:
1 cup heavy whipping cream
1/4 cup powdered sugar
Put your mixing bowl and beaters in the fridge to chill. Pour whipping cream into the chilled bowl and beat on high until the cream starts to thicken. Stop and add the powdered sugar. Beat until stiff peaks form.
Frost (tops only this won't be enough to cover the sides too) and dust with shaved chocolate if desired.