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Wednesday, November 11, 2009

Chocolate Peacan Cake

When I saw this recipe initally I knew it would be a showstopper, and that it is. This is a very easy cake to make, but looks like it took much longer to make than it did. I've seen this recipe posted on numerous sites like taste of home, and all recipes, but I got the initial idea from the Pillsbury folks. I don't know why but I love whipped cream as icing, I always have, especially when it comes to cakes, perhaps it is because it isn't quite as sweet as traditional frosting and so you get to taste more of the cake, but once again it adds just enough to this recipe to make it delicious. Give it a try next time you are having guests over and want to impress. I also included a link to the Pioneer Woman for her tutorial on how to make Chocolate Curls, it's an easy tutorial to follow, if you want to make your own.

  • 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
  • Pecan Halves, for garnish if desired
  • Chocolate Curls, for garnish if desired


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Garnish with Pecan halves and chocolate curls. Store in refrigerator.

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