This is the first cake I made for the women in my ward who won my offering of cake for a year at our Relief Society Service Auction. I was unable to join my ward friends this time, since I already had plans that evening to go the the scrapbook expo with my sister and high school friends. I am sad to have missed the fun get together, but look forward to eleven more months of cake eating with my girlfriends. This torte is not only beautiful, but also delicious. It's a great choice when serving company as it is easy to prepare and always impresses.
Chocolate Caramel 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 devils food cake mix + ingredients listed on cake mix box
1 3/4 cups heavy whipping cream
1/4 cup powdered sugar
1/4 teaspoon vanilla extract
cocoa powder (optional)
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; set aside. Prepare cake mix according to package directions. Carefully pour batter over pecans. Bake at 325 degrees for 35-45 minute or until 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. Dust with cocoa powder is desired. Store in refrigerator.