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Chocolate Praline Torte
1 cup packed brown sugar
1/2 cup butter (no substitutes)
1/4 cup whipping cream
3/4 cup coarsely chopped pecans
1 pkg (18-1/4 oz) devil's food cake mix
TOPPING:
1-3/4 cups whipping cream
1/4 cup confectioner's sugar
1/4 tsp vanilla extract
Chocolate curls, optional
In a saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into two greased 9 inch round cake pans. Sprinkle with pecans; set aside. Prepare cake mix according to package instructions. Carefully pour batter over pecans. Bake at 325oF for 35 to 45 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes; invert onto wire racks to cool completely. For topping, beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla; beat until stiff. Place one cake layer, pecan side up, on a serving plate. Spread with half of the topping. Top with second cake layer and remaining topping. Garnish with chocolate curls, if desired. Store in the refrigerator.
Makes 8 to 10 servings.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
