Chocolate Praline Trifle

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 cup Brown sugar, packed light
  • 1 box Devil's food cake mix
  • 1 tsp Vanilla

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 1 stick Butter
  • 1/4 cup Heavy cream
  • 3/4 cup Milk

Found on diaryofarecipecollector.com

Ingredients

• 1 stick butter
• ¼ cup heavy cream
• 1 cup packed light brown sugar
• ½ cup chopped pecans
• 1 box Devils Food cake mix
• ¾ cup milk
• ¾ cup vegetable oil
• 3 eggs
• 1 tsp vanilla
• Whipped Cream: 3½ cups heavy cream, ¾ cup powdered sugar, 2 tsp vanilla
• Garnish: Chocolate curls and ¼ cup toasted pecans

Directions

• In a small saucepan, add butter, heavy cream, and brown sugar. Cook and stir over low heat until butter is melted.
• Remove from heat and stir in ½ cup pecans.
• Spray a 13 x 9 pan with cooking oil spray and pour praline mixture into pan.
• In a large bowl, combine cake mix, milk, vegetable oil, eggs, and vanilla. Beat on low speed for about 30 seconds and increase speed and beat for another 2 minutes.
• Spoon chocolate batter over praline mixture in pan carefully spreading it around to edges without displaced the pecan mixture too much.
• Bake at 350 degrees for 28 minutes. Use a toothpick to test to see if it is done. If the toothpick comes out clean, the cake is ready.
• Very quickly (about 1 to 2 minutes after removing from oven), flip this cake out onto a sheet pan. If you wait, the praline mixture will cool too much and get stuck.
• Let cake cool on pan.
• While cake cools, make the whipped cream by beating heavy cream, powdered sugar, and vanilla until peaks form.
• Layer in trifle dish or large clear glass bowl: ⅓ cake, ⅓ whipped cream, repeat two more times.
• Top with chocolate curls and toasted pecans.