Chocolate Praline Cake:
1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
1 package of chocolate cake mix
1-3/4 cups heavy whipping cream
1/4 cup confectioners sugar
1/4 teapoon vanilla extract
2 very “focused” eyeballs on this recipe!
In a large saucepan, combine brown sugar, butter and cream. Stir over low heat until butter is melted. Pour into tow grease 9-inch round baking pans. Sprinkle with pecans; set aside.
Prepare cake mix batter according to package direction. Carefully pour batter over pecans. Bake at 325 degrees for 35-45 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. Sprinkle with a whole lot of chocolate syrup! Store in the refrigerator until it’s devoured. Serves 8-10 chocolate lovers