Chocolate Praline Layer Cake

1/2 cup butter 1/4 cup heavy whipping cream 1 cup packed brown sugar 3/4 cup chopped pecans 1 (18.25 ounce) package devil's food cake mix with pudding 1 1/4 cups water 1/3 cup vegetable oil 3 eggs 1 3/4 cups heavy whipping cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla extract Preheat oven to 325 degrees F (165 degrees C). In a saucepan, combine the butter or margarine, 1/4 c whipping cream and brown sugar. Cook over low heat until the butter is just melted, stirring occasionally. Pour into two 8 or 9 inch round cake pans. Sprinkle evenly with the chopped pecans. In a large bowl, combine the cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at the highest speed. Carefully spoon the batter over the pecan mixture. Bake at 325 degrees F (165 degrees C) for 35 to 45 minutes, or until the cake springs back when lightly touched in the center. Cool 5 minutes. Remove from the pans and cool completely. In a small bowl, beat the 1 3/4 cups whipping cream until soft peaks form. Blend in the confectioners' sugar and vanilla extract. Beat until stiff peaks form. To assemble the cake, place one layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with the second layer. Frost with the remaining whipped cream.. Store in refrigerator. Amount Per Serving  Calories: 295 | Total Fat: 20.3g | Cholesterol: 68mg Powered by ESHA Nutrient Database

Servings Per Recipe: 24

Amount Per Serving

Calories: 295

Total Fat: 20.3gCholesterol: 68mgSodium: 205mgTotal Carbs: 26.4g    Dietary Fiber: 0.5gProtein: 3.3g

Thanksgiving Recipes: Pumpkin Layer Cheesecake | Submitted By: JPOTTER

2 (8 ounce) packages cream cheese, softened1/2 cup white sugar1/2 teaspoon vanilla extract2 eggs1/2 cup pumpkin puree1/2 teaspoon ground cinnamon1/8 teaspoon ground cloves1/8 teaspoon ground nutmeg1 (9 inch) prepared graham cracker crustPreheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine cream cheese, sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs. Reserve 1 cup of cream cheese mixture and set aside. Pour remaining mixture into pie crust. Into the reserved cream cheese mixture, stir pumpkin puree, cinnamon, cloves and nutmeg. Pour over the top of the plain filling in the crust. Bake in the preheated oven for 35 to 40 minutes, or until center of pie is almost set. Allow to cool, then refrigerate 4 hours or overnight. Amount Per Serving  Calories: 398 | Total Fat: 27.4g | Cholesterol: 114mg

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