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CHOCOLATE PRALINE TORTE
1 cup packed brown sugar
1/2 cup butter (no substitutes)
1/4 cup whipping cream
3/4 cup coarsely chopped pecans
1 package devil's food cake mix
TOPPING:
1-3/4 cups whipping cream
1/4 cup confectioner's sugar
1/4 teaspoon vanilla extract
In a saucepan, combine brown sugar, butter, and cream. Stir over low heat until butter
is melted. Pour into two greased 9 inch round cake pans. Sprinkle with pecans and set aside.
Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at
325 degrees for 35-45 minutes, or until an inserted toothpick comes out clean. Cool in pans for
10 minutes. Invert onto wire racks to cool completely (very important that it is completely cool
so that it does not melt the whipped cream and fall apart).
For Topping:
Beat cream in a mixing bowl until soft peaks form. Add sugar and vanilla and beat until stiff.
Place one cake layer pecan side up on a serving plate. Spread with half of topping. Top with
second cake layer and remaining topping. Garnish with chocolate curls if desired (directions
below). Store in refrigerator. Yield 8-10 servings.
Chocolate Curls:
Using a chocolate bar, simply use a vegetable peeler to peel off curls, allowing them to fall
gently on waxed paper in a single layer. If you only get shavings, try warming the chocolate
slightly. Slide a toothpick through each curl to carefully lift it onto the cake.
Recipe from Taste of Home's Quick Cooking
(Premiere Collector's Issue)
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