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Chocolate Praline Torte

1 cup packed brown sugar
1/2 cup butter
1/4 cup heavy whipping cream
3/4 cup coarsely chopped pecans
1 package (18-1/4 ounces) devil's food cake mix
TOPPING:
1-3/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
Chocolate curls, optional

In a large saucepan, combine brown sugar, butter and cream. Stir over
low heat until butter is melted. Pour into two greased 9-in. round

Printed from tasteofhome.com Oct 14, 2008

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Chocolate Praline Torte cont.

baking pans. Sprinkle with pecans; set aside. Prepare cake mix
according to package directions. Carefully pour batter over pecans.
Bake at 325° 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 chocolate curls if desired. Store in the refrigerator.

Yield: 8-10 servings.