PILLSBURY MOIST SUPREME WHITE CAKE MIX RECIPES
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
Created by a university professor of music, this easy-to-prepare cake is spectacular to serve and marvelous to eat! It's best if made a few hours ahead and refrigerated before serving.
Provided by Pillsbury Kitchens
Total Time 2 hours 15 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. 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 two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
- In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
- Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
- To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
Nutrition Facts : Calories 460 , CarbohydrateContent 43 g, CholesterolContent 95 mg, FatContent 6 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 13 g, ServingSize 1/16 of Recipe, SodiumContent 340 mg, SugarContent 32 g
CHOCOLATE PRALINE LAYER CAKE RECIPE - PILLSBURY.COM
Created by a university professor of music, this easy-to-prepare cake is spectacular to serve and marvelous to eat! It's best if made a few hours ahead and refrigerated before serving.
Provided by Pillsbury Kitchens
Total Time 2 hours 15 minutes
Prep Time 25 minutes
Yield 16
Number Of Ingredients 13
Steps:
- Heat oven to 325°F. 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 two 9 or 8-inch round cake pans; sprinkle evenly with chopped pecans.
- In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Carefully spoon batter over pecan mixture.
- Bake at 325°F. for 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes; remove from pans. Cool 1 hour or until completely cooled.
- In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form.
- To assemble cake, place 1 layer on serving plate, praline side up. Spread with half of whipped cream. Top with second layer, praline side up; spread top with remaining whipped cream. Garnish with whole pecans and chocolate curls. Store in refrigerator.
Nutrition Facts : Calories 460 , CarbohydrateContent 43 g, CholesterolContent 95 mg, FatContent 6 , FiberContent 2 g, ProteinContent 4 g, SaturatedFatContent 13 g, ServingSize 1/16 of Recipe, SodiumContent 340 mg, SugarContent 32 g
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