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
CARROT CAKE ~DOCTORED MIX RECIPE - MY CAKE SCHOOL
This moist and delicious Carrot Cake starts with cake mixes!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions. Then add remaining ingredients. Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter. You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe. If you half the recipe, I would use the spice cake mix rather than the white.
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CARROT CAKE ~DOCTORED MIX RECIPE - MY CAKE SCHOOL
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