CARAMEL PRALINE CAKE
1 Caramel cake mix 1/2cup (125 ml) butter 1/4 cup (60 ml) whipping cream 1 cup (225 ml) brown sugar 1/2 cup (60 ml) coarsely chopped pecans (I used 1 cup) In a small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat until butter melted, stirring occasionally. Pour into two 9 or 8 inch round cake pans. Sprinkle evenly with chopped pecans. Prepare cake mix according to package directions, spoon carefully over pecan mixture. Bake at 325 degrees (175 C.) for 35 to 45 minutes or until cake springs back when touched in center or until toothpick comes out clean when stuck in center of layers. Cool 5 minutes. Remove from pans and cool completely. To assemble cake, place one layer on cake plate praline side up. Spread with whipped cream or cool whip. Place second layer on top of first and cover with whipped cream or cool whip. Garnish with pecans and chocolate curls. Refrigerate. Sugar Says: It's not who you are that holds you back, it's who you think you're not --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
