1/2 c. butter or margarine
1/4 c. whipping cream
1 c. brown sugar, firmly packed
3/4 c. pecans, chopped coarse
1 pkg. Pillsbury Devil's Food cake mix
1 1/4 c. water
1/3 c. oil
3 eggs
TOPPING:
1 3/4 c. whipping cream
1/4 c. powdered sugar
1/4 tsp. vanilla
Whole pecans, if desired
Chocolate curls, if desired
Heat oven to 325 degrees.
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 2 (8 or 9 inch) round cake pans; sprinkle
evenly with chopped pecans.
In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat at highest speed for 2 minutes. Carefully spoon batter over pecan mixture.
Bake at 325 degrees for 35 to 45 minutes or until cake springs back when touched lightly in center.
Cool 5
minutes.
Remove from pans and cool completely.
In small bowl, beat 1 3/4 cups
whipping cream until soft peaks form.
Blend in powdered sugar and vanilla; beat until stiff peaks form.
To assemble cake, place 1 layer on serving plate,
praline side up; spread 1/2 of topping over first layer.
Top with second layer, praline side up; spread with remaining whipping cream.
Garnish with whole
pecans and/or chocolate curls.
Store in refrigerator.
Serves up to 12.
High
altitude over 3,500 feet; add 2 tablespoons flour to dry cake mix.
Increase water to 1 1/3 cups.
Bake at 350 degrees for 30 to 35 minutes.
Remove immediately from pans.
155269
HUMMINGBIRD
CAKE
3 c. allpurpose flour
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