Cake portion:
1/2 cup butter
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 (1 lb. 2.25 oz)pkg. pudding-included devil's food cake mix
1 1/4 cups water
1/3 cup oil
3 eggs
Topping portion:
1 3/4 cups whipping cream
1/4 cup powdered sugar
1/4 tsp. vanilla
15 whole pecans (give or take)
1 chocolate bar, plain
Pre-heat oven to 325 degrees. Put butter, 1/4 cup whipping cream, and brown sugar in sauce pan.
Heat until melted smooth.
Pour evenly between two round cake pans.
Sprinkle coarsely chopped pecans over mixture.
Mix rest of CAKE ingredients together and beat together for about 2 minutes.
Carefully and evenly, spoon cake mixture over praline layer in the two pans.
Looks like this just prior to putting in the oven.
Bake for about 35 minutes. Check with a toothpick to verify that it is done.
Should look like this after coming out of the oven.
Cool 5 minutes. Place cooling rack over cake.
Flip upside down.
Cool completely.
I usually wrap the two cakes separately in clear wrap over night.
Then I assemble the rest of the cake on the day the cake will be eaten.
The second part, listed below, doesn't take long.
Whip rest of whip cream until it has a texture like this.
Add powdered sugar and vanilla. Mix.
Place one cake, praline side up, on a platter. Spread half of the whip cream mixture over the top evenly. Place other layer on top, praline side up, and spread the rest of the whip cream mixture over the top.
Decoratively, place whole pecans over the top of the whip cream mixture.
Grab a peeler and chocolate candy bar.
Continue to garnish cake with curls of chocolate candy bar.
Your beautiful, tasty cake is complete.
Here are a few more views of the cake.
