Sue Freeman posted 02-17-99 11:05 AM
Hazelnut Praline Chocolate Heart Cake
1/2 cup butter or margarine
1/4 cup whipping cream
1 cup firmly packed brown sugar
3/4 cup coarsely chopped hazelnuts
1 devils food cake mix
1 cup water
1/4 cup hazelnut liqueur
1/3 cup oil
3 eggs
Topping
1 3/4 cups whipping cream
1/4 cup powdered sugar
1 square semi sweet chocolate, grated
Heat oven to 325 degrees. IN a small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar and cook over low heat until butter is melted and stir constantly.
Pour evenly into one 8 inch round and one 8 inch
square pan. Sprinkle evenly with hazelnuts. In
large bowl, combine, combine cake mix, water, liquer, oil and eggs and mix at low speed until moistened; and beat
at 2 minutes at high speed.
Carefully spoon about 1/4 of batter over hazelnut mixture around edges of each pan and spoon remaining batter into center of pans.
Bake for 42 t0 45 minutes or until cake springs back when lightly touched in center. Put cake rack over cakes and
turn over and cool about 15 minutes before removing cake pans from cakes. Cool completely.
IN a small bowl, beat 1 3/4 cup whipping cream until soft peaks form. Blend in powdered sugar and chocolate.
Set aside.
Place square layer on large plate so it looks like a diamond. Cut round layer in half and arrange the two half circles on either side of the diamond to form a heart.
Pipe or spoon topping around in decorative design to cover lines. Garnish as desired. Barb had made a tic tac toe
design and placed small dots in the middle with the topping.
She finished the decorating of topping by running a
decorative shell design around the bottom. THEN she placed
a live red rose on it and it was absolutely beautiful.