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Ingredients
- 1 x Caramel cake mix
- 1/2 c. (125 ml) butter
- 1/4 c. (60 ml) whipping cream
- 1 c. (225 ml) brown sugar
- 1/2 c. (60 ml) coarsely minced pecans (I used 1 c.)
Directions
- In a small heavy saucepan, combine butter, whipping cream and brown sugar. Cook over low heat till butter melted, stirring occasionally. Pour into two 9 or possibly 8 inch round cake pans. Sprinkle proportionately with minced pecans.
- Prepare cake mix according to package directions, spoon carefully over pecan mix.
- Bake at 325 degrees (175 C.) for 35 to 45 min or possibly till cake springs back when touched in center or possibly till toothpick comes out clean when stuck in center of layers.
- Cold 5 min.
- Remove from pans and cold completely.
- To assemble cake, place one layer on cake plate praline side up. Spread with whipped cream or possibly cold whip. Place second layer on top of first and cover with whipped cream or possibly cold whip.
- Garnish with pecans and chocolate curls.
- Chill.
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