Ingredients
1 cup packed brown sugar1/2 cup butter, cubed1/4 cup heavy whipping cream3/4 cup coarsely chopped pecansCAKE:1 package chocolate cake mix (regular size)4 eggs1 cup fat-free milk1/2 cup butter, softened1/2 cup sweetened condensed milk1 package (3.4 ounces) cook-and-serve chocolate pudding mixTOPPING:1-3/4 cups heavy whipping cream1/4 cup confectioners’ sugar1/4 teaspoon vanilla extractChocolate curls and heart-shaped chocolate candies
Preparation
In a small heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour into two greased 9-in. round baking pans and sprinkle with pecans.
In a large bowl, beat the cake mix, eggs, milk, butter, sweetened condensed milk and pudding mix; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer to prepared pans.
Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
Place one cake layer on a serving plate, praline side up. Spread with half of the whipped cream. Top with remaining cake layer; spread remaining whipped cream over top. Garnish with chocolate curls and candies.
